Sixty-minute dinner rolls using a mixer

One area I really suffer in is breadmaking. This recipe is so easy that it turns out well for me every single time.

1/2 cup low-fat milk
1/4 cup sugar
2 teaspoons salt
3 tablespoons butter or margarine
3 packages active dry yeast
1 1/2 cups warm water
5 to 6 cups all purpose flour

Place milk, sugar, salt and butter in small saucepan. Heat over low until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in mixer bowl. Add milk mixture and 4 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 15 minutes. Turn dough onto flat surface. Shape as desired. Cover. Let rise 15 more minutes. Bake at 425 for 12 minutes or until golden brown. Remove from pans immediately and cool on wire racks.