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yummy soft breadrolls

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shades_of_nadia
Incredible Member (2000+ posts)

2322 Posts
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Posted - 10/21/2008 : 06:33:38

Traditional Roll Dough

3 1/2 to 3 3/4 cups all purpose or unbleached flour\fs24 \par
1/4 cup sugar
1/4 cup shortening or margarine or butter, softened
1 teaspoonsalt
1 package regular or quick acting active dry yeast
1/2 c very warm water (120 to 130)
1/2 c very warm milk (120 to 130)
1 egg
margarine or butter, softened

Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk an egg. Beat 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.

Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased medium bowl and turn greased side up. Cover and let rise in warm place about one hour or until double. Dough is ready in indentation remains when touched.

Punch down dough. Cut or roll as directed for any of the variations below. Brush with margarine. Cover and let rise about 30 minutes or until double.
Heat oven to 400. Bake 12 to 18 minutes or until golden brown

Cloverleaf rolls: Cut half of Traditional Roll Dough into 36 pieces. Shape into balls. Place three balls in each of 12 greased medium muffin cups.

Crescent Rolls: Roll half of Traditional Roll Dough into 12-inch circle on floured surface. Spread with margarine or butter softened. Cut into 16 wedges. Roll up, beginning at rounded edge. Place rolls, point sides down, on greased cookie sheet and curve

this is my favourite and also easiest recipe for the best rolls in the universe....i found it at allrecipe.com