We updated this great old Maine recipe to be healthier by using white whole wheat flour, less sugar, and butter instead of oil. We also added pumpkin seeds and raisins. It’s still moist and spicy, and wonderful for healthy holiday gift giving as bread or muffins!
- 2 cups all-purpose flour, divided, or as needed
- 2 tablespoons white sugar
- 1 (.25 ounce) envelope Fleischmann’s® RapidRise Yeast
- ½ teaspoon salt
- ½ cup milk
- ¼ cup water
- 2 tablespoons butter
Combine 3/4 cup flour, sugar, undissolved yeast, and salt in a large bowl.
Heat milk, water, and 2 tablespoons butter in a saucepan until very warm (120 degrees to 130 degrees F).
Add warm milk mixture to the flour mixture. Beat for 2 minutes on medium speed of an electric mixer, scraping the bowl occasionally. Add 1/4 cup flour; beat for 2 minutes at high speed. Stir in enough remaining flour to make soft dough.
Knead dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest for 10 minutes.
Divide dough into 12 equal pieces. Shape pieces into balls and place in a greased 8-inch round pan. Cover and let rise in warm, draft-free place until doubled in size, about 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Bake rolls in the preheated oven until golden brown on top, about 20 minutes. Serve warm.
Prep time: 15 mins / Cooking time: 50 mins / Total time: 1 hr 5 mins
Serving: 24 / Yield: 3 7×3-inch loaf pans