INGREDIENTS

INSTRUCTIONS

In a large mixing bowl, dissolve yeast in water. Add sugar, salt,
shortening, egg, milk and 3 cups flour. Stir until mixture has a spongy
texture. Let rest for 10 minutes. Mix in enough of the remaining flour to
form a soft dough. Turn out onto a lightly floured board; knead until
smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning
once to grease top. Cover and let rise until doubled, about 1 hour. Punch
dough down. Turn out onto a tightly floured surface and divide in thirds.
Let rest for 5 minutes. Crease 36 muffin cups. Divide each third of dough
into 36 pieces. Shape each piece into a ball, pulling edges under to make a
smooth surface. Arrange three baits, smooth side up, in each muffin cup.
Cover and let rise until almost doubled, about 30 minutes. Bake at 3750 tar
12-15 minutes or until golden brown. Yield: 3 dozen. If cooking for two!
Freeze rolls in a plastic storage bag. Then defrost as many as needed at a
moment's notice.
Busted by Sara Horton 5/29/98
Recipe by: Taste of Home, Patricia Baxter, Great Bend, Kansas
Converted by MM_Buster v2.0l.

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