Traditional Roll Dough Recipe

• 3 1/2 to 3 3/4 c. all-purpose flour">flour or possibly unbleached flour">flour
• 1/4 c. sugar
• 1/4 c. shortening, butter, softened
• 1 teaspoon salt
• 1 pkg. reg. or possibly quick-acting active dry yeast
• 1/2 c. very hot water
• 1/2 c. very hot lowfat milk
• 1 egg

1. Mix 2 c. of the flour, sugar, shortening, salt and yeast in 2 1/2 qt bowl.
2. Add in water, lowfat milk and egg.
3. Beat on low speed, scraping bowl frequently, 1 minute.
4. Beat on medium speed, scraping bowl frequently, 1 minute.
5. Stir in sufficient remaining flour to make dough easy to handle.
6. Turn dough onto lightly floured surface; knead till smooth and elastic, about 5 min.
7. Place in greased 2 1/2 qt bowl; turn greased side up.
8. Cover and let rise in hot place till double, about 1 hour.
9. (Dough is ready if indentation remains when touched.)
10. Punch down dough; cut or possibly roll as directed for any dinner roll recipe.
11. Brush with butter.
12. Cover and let rise till double in size, about 30 min.
13. Heat oven to 400 degrees and bake till golden, 12 to 18 min.
14. If using self-rising flour, omit salt.

allpurpose, sugar, shortening, salt, yeast, very hot water, milk, egg

Taken from cookeatshare.com/recipes/traditional-roll-dough-27919 (may not work)