Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. Beat with electric mixer 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 bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
Grease bottoms and sides of 2 round pans, 9x1 1/2 inches.
Punch down dough. Cut dough in half; cut each half into 24 pieces. Shape into balls. Place close together in pans. Brush with butter. Cover and let rise in warm place about 30 minutes or until double.
Heat oven to 400°F.
Bake 12 to 18 minutes or until golden brown.
EXPERT TIPS: “Proofing” is another term for the time that dough spends rising. Successful leavening is “proof” of active yeast. Any leftover rolls can be frozen in plastic freezer bags. Thaw at room temperature about 2 hours before serving. Rise to the occasion! If using self-rising flour, there is no need to add salt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (786g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 396 (16%)|
|Amt Per Serving||% DV|
|Total Fat 44g||59 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 205.3mg||63 %|
|Sodium 14030.2mg||484 %|
|Potassium 661.9mg||17 %|
|Total Carbohydrate 427.7g||126 %|
|Dietary Fiber 15.1g||61 %|
|Sugars, other 412.6g|
|Protein 63.4g||91 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2409
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