1. DISSOLVE yeast in warm water in large bowl. Combine milk, sugar, salt and shortening in medium saucepan. Heat to 115°F stirring until shortening is melted. Add to yeast mixture. Stir in egg. Beat in 3 cups flour until fairly smooth. Stir in enough of remaining flour to make a very soft dough.
2. TURN onto lightly floured surface. Knead 5 minutes, adding more flour if needed. Shape into a ball. Coat large bowl generously with no-stick cooking spray. Place dough in bowl, turning to coat surface. Cover with towel. Let rise in a warm place 1 1/2 hours or until doubled in size.
3. COAT two 13 x 9-inch pans with no-stick cooking spray. Divide dough into 30 equal pieces. Shape into balls. Place 15 balls in each prepared pan. Cover with towel. Let rise in a warm place about 20 minutes or until doubled in size.
4. HEAT oven to 400°F. Bake 15 to 20 minutes or until golden brown. Brush tops with butter. Remove from pan. Serve warm.
I've used King Arthur a.p. flour instead of the White Lily bread flour very successfully
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 roll (37g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 48 (91%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 16.4mg||5 %|
|Sodium 959.4mg||33 %|
|Potassium 29.9mg||1 %|
|Total Carbohydrate 0.7g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.6g|
|Protein 0.8g||1 %|
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Calories per serving: 53
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