Basic Roll Dough

3½ C flour

1 pkg (2½ tsp) dry yeast

1¼ C milk

1/4 C sugar

1/4 C shortening

1 tsp salt

1 egg


In mixing bowl, combine 1½ cups of the flour and the yeast. Heat milk, sugar, shortening and salt just until warm (120 degrees), stirring constantly until shortening almost melts. Add to dry mixture, add egg. Beat at low speed of an electric mixer for 1/2 minute. Beat 3 minutes at high speed. By hand stir in enough flour to make a soft dough. Shape into a ball . Place into a lightly greased bowl; turn once to grease the surface. Cover and let rise in a warm place until doubled, 1½ - 2 hours. Punch down; turn out on a lightly floured surface. Shape into rolls. Example: Bow knots, Clover leaf, Split top etc.

Place on a greased pan, cover; let rise in a warm place until double, 30-45 minutes. Bake in a 400 degree oven for 10-12 minutes. Makes 2-3 dozen.


Refrigerator Rolls

Prepare basic roll dough. After adding remainder of flour, place in a lightly greased bowl, turning once to coat surface. Cover and refrigerate at least 2 hours or until needed. (use with in 3-4 days.) About 1½-2 hours before serving, shape into desired rolls. Cover and let rise in a warm place until double, 1-1¼ hours. Follow baking times above.