TRADITIONAL ROLL DOUGH|
3 1/2 to 3 3/4 c. all-purpose
1/4 c. sugar
1/4 c. shortening, butter or
1 tsp. salt
1 pkg. active dry yeast
1/2 c. very warm water (120~
to 130 degrees)
1/2 c. very warm milk
(scalded, then cooled to
120 degrees to 130 degrees)
butter or margarine
Mix 2 cups of the flour, sugar, shortening, salt and
yeast in 2 quart bowl. Add water, milk and egg. Beat on low
speed, scraping bowl frequently, 1 minute. Beat on medium
speed, scraping bowl frequently, 1 minute. Stir in enough
remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until
smooth and elastic, about 5 minutes. Place in greased 2 1/2
quart bowl; turn greased side up. Cover and let rise in warm
place until double, about 1 hour. (Dough is ready if indenta-
tion remains when touched.) Punch down dough; cut or roll as
directed for recipes such as Monkey Bread or crescent, pan or
cloverleaf rolls. Cover and let rise until double, about 30
minutes. Heat oven to 400 degrees. Bake until golden brown, 12 to 18
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