Preparation:
*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, 12 X 9 inches, on floured surface. Spread with margarine or butter, softened. Cut lengthwise into 6 strips, each about 1-1/2 inches wide. Stack strips evenly. Cut into 12 pieces, each about 1 inch wide. Place cut sides down in 12 greased medium muffin cups, 2-1/2 X 1-1/4 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. 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. |
