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TRADITIONAL ROLL DOUGH 3 1/2 to 3 3/4 c. all-purpose flour 1/4 c. sugar 1/4 c. shortening, butter or margarine, softened 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) 1 egg 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 minutes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |