Roll Recipe

Bread Rolls
Makes 2 dozen plain rolls or 1 large coffeecake, or 1½ large sweet rolls
(I always doubled this. For richer rolls double the eggs and sugar.)
Mix together
1c lukewarm milk
¼ c sugar
1 t salt
Crumble into mixture 1 pkg. dry granular yeast
Stir until yeast is dissolved.
Stir in 1 egg
Add ¼ c soft shortening (margarine or butter)
Mix in with spoon or by hand 3½-3¾ c sifted flour
Add in two additional
Use amount of flour necessary to make dough easy to handle.
Turn dough onto lightly floured board, cover and let stand 10 min. to tighten up, then knead until smooth and elastic. Place in greased bowl turning once to bring greased side up. Cover with damp cloth and set to rise at 85º until indentation remains when two fingers are pressed deeply into dough (double in bulk)… about 2 hrs. Punch down Round up and set to rise again until not quite double in bulk… about 45 min. Punch down dough. Round up on board, cover and let rise 15 min until impression remains when dough is pinched gently with fingers (double in bulk). Bake 12- 35 min (depending on size) in hot oven(425º). Makes 2 dozen plain rolls or 1 large coffeecake, or 1½ large sweet rolls.