Yeast rolls 2

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.
3. Place over low heat and stir until butter is melted.
4. Mixture should be just warm, about 115-120°F.
5. On thermometer.
6. § Gradually add milk mixture to dry ingredients and eat for 2 minutes at medium speed of electric mixer, scraping bowl often.
7. Add eggs and beat well.
8. § With a wooden spoon stir in sufficient additional flour (3 to 3-½ cups) to make a soft dough.
9. Turn out on a lightly floured board and knead about 10 minutes, or unil satiny and smooth.
10. Form into a ball and place in a warm bowl that has been generously greased with soft butter at room temperature.
11. Turn to coat all sides with butter.
12. Cover and let rise in a warm place until double in bulk, about 1 hour.
13. § Punch down and shape into small balls.
14. Place about ½" apart on greased baking sheets and again let stand free from drafts in a warm place until double in bulk.
15. § Bakei in preheated 350°F.
16. Oven for 25-30 minutes, or until lightly browned.
17. § Serve warm.
18. § If necessary, undercook rolls just slightly; then reheat just before serving.
19. § If desired, you may fold in about 1 cup lightly floured raisins to dough during final kneading.
20. Then frost rolls while warm with confectioners" sugar glaze.
21. § § *** confectioners" sugar glaze ***§ combine sugar with 1 tablespoon orange juice.
22. Add sufficient additioal orange juice to make a medium-thin glaze.