(by Tori Romano)
(adapted from allrecipes.com)
2 c. all-purpose flour
1 envelope Fleischmann's RapidRise Yeast
2 T. sugar
1/2 t. salt
1/2 c. milk
1/4 c. water
2 T. butter
Combine 3/4 cup flour, undissolved yeast, sugar, and salt in a large bowl.
Heat milk, water and butter until very warm (120 - 130 F.).
Add to flour mixture.
Beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
Add 1/4 cup flour, and beat 2 minutes at high speed.
Stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 -10 minutes. Cover and let rest 10 minutes.
Divide dough into 12 equal pieces, and shape into balls.
Place in greased 8-inch round pan or a muffin tin.
Cover, and let rise in warm, draft-free place until doubled in size, about 30 minutes.
Preheat oven to 375 F.
Bake for 20 minutes.
Remove from pan, and brush with additional melted butter, if desired.