---------- Recipe via Meal-Master (tm) v8.04
  Categories: Breads, Rolls
       Yield: 24 servings
   5 1/2 c  Flour
     1/3 c  Sugar
       2 pk Yeast,dry
       1 ts Salt
     3/4 c  Milk
     1/2 c  Water
       4 tb Butter,at room temperature
       2    Eggs
 ----------------CONFECTIONERS' SUGAR GLAZE----------------
       1 c  Confectioners' sugar,sifted
       2 tb Orange juice
   1. In a large bowl thoroughly mix 2 cups of the flour,
   the sugar, yeast and salt.
   2. Combine milk, water, and butter in a saucepan.
   Place over low heat and stir until butter is melted.
   Mixture should be just warm, about 115-120'F. on
   3. Gradually add milk mixture to dry ingredients and
   eat for 2 minutes at medium speed of electric mixer,
   scraping bowl often. Add eggs and beat well.
   4. With a wooden spoon stir in sufficient additional
   flour (3 to 3-1/2 cups) to make a soft dough. turn out
   on a lightly floured board and knead about 10 minutes,
   or unil satiny and smooth. Form into a ball and place
   in a warm bowl that has been generously greased with
   soft butter at room temperature. Turn to coat all
   sides with butter. Cover and let rise in a warm place
   until double in bulk, about 1 hour.
   5. Punch down and shape into small balls. Place about
   1/2 apart on greased baking sheets and again let
   stand free from drafts in a warm place until double in
   6. Bake in preheated 350'F. oven for 25-30 minutes, or
   until lightly browned.
   7. Serve warm.
   8. If necessary, undercook rolls just slightly; then
   reheat just before serving.
   9. If desired, you may fold in about 1 cup lightly
   floured raisins to dough during final kneading. Then
   frost rolls while warm with Confectioners' Sugar Glaze.
   Combine sugar with 1 tablespoon orange juice. Add
   sufficient additioal orange juice to make a
   medium-thin glaze. From: Earl Shelsby Date: Sun, 09-2