*TRADITIONAL ROLL DOUGH - BETTY CROCKER COOKBOOK RECIPE - (4.2/5)

*Traditional Roll Dough - Betty Crocker Cookbook Recipe - (4.2/5) image

Provided by AzWench

Number Of Ingredients 28

Single Recipe--*
1 package active dry yeast
1/4 cup warm water (105 to 115 degrees)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup sugar
1 teaspoon salt
1 egg
1/4 cup shortening or softened butter
3-1/2 to 3-3/4 cups all purpose flour
Double Recipe--*
2 packages active dry yeast
1/2 cup warm water (105 to 115 degrees)
1-1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
2 teaspoons salt
2 eggs
1/2 cup shortening or softened butter
7 to 7-1/2 cups all purpose flour
Triple Recipe--*
3 packages active
dry yeast
3/4 cup warm water (105 to 115 degrees)
2-1/4 cups lukewarm milk (scalded then cooled)
3/4 cup sugar
3 teaspoons salt
3 eggs
3/4 cup shortening or softened butter
10-1/2 to 11-1/4 cups all purpose flour

Steps:

Dissolve yeast in warm water. Stir in milk, sugar, salt, egg, shortening/butter and 2/4/6 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1-1/2 to 2 hours. Dough is ready if impression remains. Punch down dough; shape into rolls. Let rise 20 minutes before baking. Heat oven to 400 degrees. Bake rolls 15 to 20 minutes.