This recipe is from Better Homes and Gardens Cookbook Set (from about 1970). I used to make these all the time when I was first married in the late 70's.
Basic Roll Dough
1 pkg active dry yeast
3-1/2 c. sifted all-purpose flour
1-1/4 c milk
1/4 c sugar
1/4 c shortening
1 tsp salt
1 egg
In large mixer bowl combine yeast and 2 cups flour. Heat milk, sugar, shortening, and salt just till warm, stirring occassionally to melt shortening. Add to dry mixture in mixing bowl; add egg. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, gradually stir in remaining flour to make a soft dough, beating well. Place in greased bowl; turn once to grease surface. Cover and let rise till double, 1-1/2 to 2 hours.
Turn dough out on lightly floured surface and shape as desired. Cover and let rolls rise till double, 30 to 45 minutes. Bake on greased baking sheet or in greased muffin pans at 400 degrees for 12 to 15 minutes. Makes 2 dozen rolls.
Refrigerator Rolls
Prepare Basic Roll Dough. DO NOT LET RISE. Place dough in greased bowl, turning once to grease surface. Cover tightly; chill at least 2 hours, or up to 4 or 5 days.
About 2 hours before serving, shape the dough as desired on floured surface. Cover; let rise till double, about 1-1/4 hours. Follow the baking times for basic Roll Dough.
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