| 3 1/2 | to 3 cups Gold Medal® all-purpose flour |
| 1/4 | cup sugar |
| 1/4 | cup shortening |
| 1 | teaspoon salt |
| 1 | package regular or quick active dry yeast |
| 1/2 | cup very warm water (120°F to 130°F) |
| 1/2 | cup very warm milk (120°F to 130°F) |
| 1 | egg |
| Butter or margarine, melted |
| 1. | Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. Beat with electric mixer 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. |
| 2. | Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched. |
| 3. | Grease bottoms and sides of 2 round pans, 9x1 1/2 inches. |
| 4. | Punch down dough. Cut dough in half; cut each half into 24 pieces. Shape into balls. Place close together in pans. Brush with butter. Cover and let rise in warm place about 30 minutes or until double.
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| 5. | Heat oven to 400°F. |
| 6. | Bake 12 to 18 minutes or until golden brown. |
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| “Proofing” is another term for the time that dough spends rising. Successful leavening is “proof” of active yeast. |
|
| Any leftover rolls can be frozen in plastic freezer bags. Thaw at room temperature about 2 hours before serving. |
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| Rise to the occasion! If using self-rising flour, there is no need to add salt. |
Nutrition Information:
55 ( 20 ); 2 g ( 1 g); 5 mg; 60 mg; 8 g ( 0g); 1 g 0%; 0%; 0%; 2 % 1/2 ; 1/2