Instructions: Dissolve yeast in water. Stir in milk, sugar, salt, egg, shortening and 2 c flour. Beat til smooth. Mix in enough flour to make dough easy to handle. Turn dough onto lightly floured surface; knead 5 minutes til smooth and elastic. Place in greased bowl, turn greased side up. Cover, let rest 1-1/2 - 2 hr til double.

Punch down dough, divide in half. Form into desired roll shape. Let rise 20 min. Bake rolls 15-20 min at 400F.

NOTES : I have a 1975 edition of a Betty Crocker recipe book and they have a recipe for Traditional Roll Dough, plus pictures of how to form them into a casserole bread, four-leaf clovers and cloverleaf rolls, crescents, pan biscuits, fantans and parker house rolls.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.