Sixty Minute Rolls

1 cup milk
1/2 cup hot water
1/4 cup margarine or butter
4 to 5 cups flour (I use 4 as rolls are softer when a bit sticky to begin with)
3 tablespoons sugar
1 tsp salt
2 packages active dry yeast ( 4-1/2 teaspoons yeast)

Combine milk and margarine in small sauce pan. Heat over low heat until liquids are warm. (120-130 degrees) Butter does not need to melt.

Mix yeast into hot water (as hot as it gets from the faucet) and add one tablespoon of sugar. Let it sit for few minutes to dissolve and start working.

Place 3-1/2 cups flour, 2 tablespoons sugar, and the salt in mixer. Attach dough hook. Turn to Speed 2 (low speed) and mix while gradually adding warm milk mixture. Mix about 30 seconds and then add the warm yeast mixture. Mix about 1 minute and then gradually add another 1/2 cup of flour. The dough should cling to the hook and clean the sides of the bowl. Mix about 2 minutes longer.

Place in greased bowl, turning to grease top. Cover with towel; let rise in warm place about 15 minutes. (not critical - I usually leave it a half hour)