Directions: |
Directions:In mixing bowl combine 1 ½ cups of the flour and the yeast. Heat milk, sugar, shortening and salt just till warm, stirring constantly till shortening almost melts. Add to dry mixture. Add egg. Beat at low speed of electric mixer for ½ minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in remaining flour to make a soft dough. Shape into ball. Place in lightly greased bowl; turn once to grease surface. Cover; let rise in warm place until double in size, 1 to ½ hours. Punch down; turn out on floured surface. Cover; let rest 10 minutes. Shape into desired rolls and put into greased pan. Cover and let rolls rise in warm place till double, 30 to 45 minutes. Bake in hot oven 10 to 12 minutes at 400 degrees. Refrigerator rolls are basically the same as basic roll dough, except you place in a greased bowl, turn once, cover and put in refrigerator 2 hours or till needed (use within 3 to 4 days). About 1 1/5 to 2 hours before serving, shape into desired rolls, can make Corkscrew Rolls by rolling dough into ropes and twisting two ropes together, or Parker House Rolls by rolling dough ¼ inch thick. Cut with floured cutter, brush with melted butter. Make an off-center crease in each round. Fold in half so top overlaps slightly, place 2 to 3 inches apart. You can also make Jiffy Cloverleaf Rolls by using scissors dipped in flour. Snip golfball-size pieces of dough across top, making 2 cuts at a right angle. |
This recipe for BASIC ROLL DOUGH is from