| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Misc, Rice |
24 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
All-purpose* or unbleached Flour |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Shortening or margarine or Butter, softened |
| 1 |
ts |
Salt |
| 1 |
pk |
Regular or quick-acting Active dry yeast |
| 1/2 |
c |
Very warm water (120 to 130 degrees) |
| 1/2 |
c |
Very warm milk (120 to 130 degrees) |
| 1 |
|
Egg |
|
|
Margarine or butter, softend |
INSTRUCTIONS
*if using self-rising flour Omit salt.
This basic dough lets you make a cornucopia of rolls, from Fan Tans. Mix 2
cups of the flour, the sugar, shortening, salt and yeast in medium bowl.
Add warm water, warm milk and egg, Beat on low speed 1 minute, scraping
bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently.
Stir in enough remaining flour to make dough easy to handle. Turn dough
onto lightly floured surface. Knead about 5 minutes or until smooth and
elastic. Place in greased medium bowl and turned greased side up. Cover and
let rise in warm place about 1 hour or until double. (Dough is ready if
indention remains when touched.)Punch down dough. Cut half of Traditional
Roll Dough into 24 pieces. Shape into balls. Place close together in
greased round pan, 9 X 1-1/2 inches. Brush with margarine. Cover and let
rise about 30 minutes or until double.Heat oven to 400 degrees. Bake 12 to
18 minutes or until golden brown. 2 DOZEN ROLLS; 45 CALORIES PER ROLL. You
can make a whole wheat version of the dough by substituting 1-1/2 to 1-3/4
cups whole wheat flour for the second addition of all-purpose flour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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