I used to make these with Mom as a little girl. She would make dozens a week and give to neighborhood kids. I would coat them with that ooey good frosting. I recently won a blue ribbon with this recipe. It was also featured and put in newspapers all over the U.S. Then it was voted as 1 of 100 top recipes to be put in the 2011 Members Choice cookbook. They are like eating a flavored cloud. So light and fluffy. Hope you enjoy them as much as we do.
- 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: 1 hr / Cooking time: 15 mins / Total time: 3 hrs
Serving: 24 / Yield: 2 dozen doughnuts