*if using self-rising flour Omit salt. This basic dough lets you make a cornucopia of rolls, from Fan Tans. Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and 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 turned greased side up. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indention remains when touched.)Punch down dough. Roll half of Traditional Roll Dough into rectangle, 13 X 9 inches, on floured surface. Place in greased rectangular pan, 13 X 9 X 2 inches. Cut dough with sharp knife 1/4-inch deep to make 15 rolls. Brush with margarine. Cover and let rise about 30 minutes or until double.Heat oven to 400 degrees. Bake 12 to 18 minutes or until golden brown. 15 ROLLS; 75 CALORIES PER ROLL. You can make a whole wheat version of the dough by substituting 1-1/2 to 1-3/4 cups whole wheat flour for the second addition of all-purpose flour.
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|Serving Size: 1 Serving (21g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 3 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 14.1mg||4 %|
|Sodium 5.1mg||0 %|
|Potassium 9.7mg||0 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 10.2g|
|Protein 0.5g||1 %|
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Calories per serving: 44
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