3 1/2 cups all−purpose flour
1 package active dry yeast
1 1/4 cups milk
1/4 cup granulated sugar
1/4 cup shortening
1 teaspoon salt
1 egg
In large bowl, combine 1 1/2 cups of thee flour and yeast. In saucepan, heat milk, sugar, shortening and
salt just until warm, stirring to melt the margarine. Add warm mixture to dry ingredients. Add egg.
Beat at low speed with electric mixer for 30 seconds. Beat 3 minutes at high speed. By hand, stir in
remainder of flour to make a soft dough. Cover and refrigerate at least 2 hours.
About 2 hours before serving, shape into walnut−size balls and place in muffin pans. Allow to rise until
double (1 to 1 1/4 hours). Bake at 400 degrees F for 9 to 10 minutes. These will keep in the refrigerator
for 3 to 4 days.
