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Brown and Serve Rolls

Serves: 24

   1 package active dry yeast
   3 1/2 cups flour
   1 1/4 cups milk
   1/4 cup sugar
   1/4 cup vegetable shortening
   1 teaspoon salt
   1 egg

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In a large mixing bowl, combine yeast and 2 cups flour. In saucepan, heat milk, sugar, shortening, and salt until warm, stirring occasionally to melt shortening. Add to dry mixture in mixing bowl; add egg. Beat at low speed with electric mixer for 30 seconds, scraping sides of bowl continually. Beat 3 minutes at high speed. Stir in enough of the remaining flour by hand to make a soft dough.

Place dough in a greased bowl, turn to grease top. Cover and let rise for 1-1/2 to 2 hours or until doubled in size. Turn onto a lightly floured surface; shape into rolls as desired. Place on a greased baking sheet or in greased muffin tins. Cover and let rise until double, 30-45 minutes. Bake at 325° F. for 15 minutes; do not brown. Remove from pan; cool. Wrap, label, and freeze.

To serve, thaw wrapped rolls at room temperature for 10-15 minutes. Unwrap; place on greased baking sheet and bake at 450° F. for 5-10 minutes or until golden brown. Makes 24-36 rolls depending on shape.

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