| 2 1/4 | cups Gold Medal® all-purpose or unbleached flour |
| 2 | tablespoons sugar |
| 1 | teaspoon salt |
| 1 | package regular or quick active dry yeast |
| 1 | cup very warm water (120°F to 130°F) |
| 2 | tablespoons shortening |
| 1 | egg |
| 1. | Mix 1 1/4 cups of the flour, the sugar, salt and yeast in large bowl. Add water, shortening and egg; beat with spoon until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until double. |
| 2. | Grease 12 regular-size muffin cups. Stir down batter by beating about 25 strokes. Spoon into muffin cups. Let rise 20 to 30 minutes or until batter rounds over tops of cups. |
| 3. | Heat oven to 400ºF. Bake 15 to 20 minutes or until golden brown. |
|
| Add personality to these quick-fix rolls by sprinkling with toasted sesame seed. |
|
| Use leftover rolls as pizza "crusts" at another meal. Split and toast rolls. Top with pizza sauce and favorite pizza toppings. Sprinkle with shredded cheese. Bake until warm and cheese is melted. |
Nutrition Information:
115 ( 25 ); 3 g ( 1 g); 20 mg; 200 mg; 20 g ( 1 g); 3 g 0%; 0%; 0%; 6 % 1 ; 1