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.
Serving size: Complete recipe
Calories 2547 Calories from Fat 588
% Daily Value*
Total Fat 67 g102.5%
Saturated Fat 18.3 g91.4%
Trans Fat 6.7 g
Cholesterol 228.4 mg76.1%
Sodium 2093.7 mg87.2%
Total Carbohydrates 420 g139.9%
Dietary Fiber 14.1 g56.6%
Sugars 60.5 g
Protein 63 g125.8%
Vitamin A 8.3% Vitamin C 0.04%
Calcium 29.7% Iron 133.1%
*Based on a 2000 Calorie diet