Traditional Roll Dough
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (105 To 115 Degree F)|
|Lukewarm milk||3⁄4 Cup (12 tbs) (Scalded Then Cooled)|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening/Butter / margarine||1⁄4 Cup (4 tbs), softened|
|All purpose flour||3 3⁄4 Cup (60 tbs)|
Dissolve yeast in warm water.
Stir in milk, sugar, salt, egg, shortening and 2 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 11/2 to 2 hours.
Dough is ready if impression remains.
Punch down dough; divide in half.
Use half the dough in each of the Variations.
Let rise 20 minutes before baking.
Heat oven to 400°.
Bake rolls 15 to 20 minutes.