INGREDIENTS

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. Roll half of Traditional
Roll Dough into rectangle, 13 X 9 inches, on floured surface. Place in
greased rectangular pan, 13 X 9 X 2 inches. Cut dough with sharp knife
1/4-inch deep to make 15 rolls. 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. 15 ROLLS; 75 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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