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Ingredients
- 1 pkt Active dry yeast
- 1/4 c. Water, hot
- 1 c. Lowfat milk, scalded
- 1/2 c. Sugar
- 1/4 c. Shortening
- 1 tsp Salt
- 3 1/2 c. Flour, self-rising
- 1 x Egg
Directions
- Soften yeast in water. Combine lowfat milk, sugar, shortening and salt. Add in 1-1/2 c. flour and beat well. Beat in egg and then yeast. Gradually add in remaining flour to create soft dough, beating well. Place in greased bowl, cover and let rise till double (about 1-1/2 - 2 hrs or possibly you can put it in the refrigerator, see recipe below).
- Turn out on lightly floured surface and shape as desired. Cover and let rise until double (30-45 min). Bake on greased baking sheet 10-13 min at 400 .
- Yield: 2 dozen rolls.
- Refrigerator rolls: Prepare Basic roll dough as seen above. Don't LET RISE. Place dough in greased bowl, cover and chill at least 2 hrs or possibly up to 4 or possibly 5 days. About 2 hrs before serving, shape the dough on floured surface. Cover and let rise till double (1-1/4 hrs). Bake as above.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 474g | |
| Recipe makes 2 servings | |
| Calories 1287 | |
| Calories from Fat 276 | 21% |
| Total Fat 31.28g | 39% |
| Saturated Fat 7.76g | 31% |
| Trans Fat 8.56g | |
| Cholesterol 99mg | 33% |
| Sodium 4028mg | 168% |
| Potassium 555mg | 16% |
| Total Carbs 219.94g | 59% |
| Dietary Fiber 6.6g | 22% |
| Sugars 56.95g | 38% |
| Protein 29.85g | 48% |
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