SIXTY-MINUTE ROLLS                      Makes 2 dozen rolls

3 1/2 to 4 1/2 cups unsifted flour
3 tablespoons sugar
1 teaspoon salt 
2 packages Fleischmann's Active Dry Yeast
1 cup milk 
1/2 cup water
1/4 cup (1/2 stick) Fleischmann's Margarine

    In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt, 
and undissolved Fleischmann's Active Dry Yeast.
    Combine milk, water, and Fleischmann's Margarine in a 
saucepan.  Heat over low heat until liquids are very warm (120-
130 degrees).  Margarine does not need to melt.  Gradually add 
to dry ingredients and beat 2 minutes at medium speed of 
electric mixer, scraping bowl occasionally.  Add 1/2 cup flour.  
Beat at high speed 2 minutes, scraping bowl occasionally.  Stir 
in enough additional flour to make a soft dough.  Turn out onto 
lightly floured board; knead until smooth and elastic, about 5 
minutes.  Place in greased bowl, turning to grease top.  Cover; 
place bowl in pan of water at about 98 degrees.  Let rise 15 
minutes.
    Turn dough out onto floured board.  Divide in half and 
shape.  Cover; let rise in warm place, free from draft (about 90 
degrees).  15 minutes.  Bake at 425 about 12 minutes, or until 
done.  Remove from baking sheets and cool on wire racks.