BASIC ROLL DOUGH|
1 pkg. dry yeast
1 c. warm water (105~ to 115~)
3 Tbsp. sugar
2 Tbsp. shortening
1/4 tsp. salt
3 to 3 1/2 c. all-purpose
Dissolve yeast in warm water in a large bowl. Add
sugar, shortening, egg, salt and half the flour. Beat at low
speed of electric mixer until smooth. Stir in enough of
remaining flour to make a soft dough. Place dough in a greased
bowl, turning to grease top. Cover and let rise in a warm
place (85 degrees), free from drafts for 1 hour or until double in
bulk, or cover and refrigerate up to 5 days. Punch dough down,
turn out onto a lightly floured surface and knead 4 or 5 times.
Shape and bake at 350 degrees.
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