Recipe - Pan Kolls

3 One half cup Allpurpose* or unbleached
Flour
One fourth cup Sugar
One fourth cup Shortening or margarine or
Butter, softened
1 teaspoon Salt
1 pack Regular or quickacting
Active dry yeast
One half cup Very warm water
(120 to 130 degrees)
One half cup Very warm milk
(120 to 130 degrees)
1 Egg
Margarine or butter,
softend

*if using selfrising 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. Cut half of Traditional
Roll Dough into 24 pieces. Shape into balls. Place close together in
greased round pan, 9 X 1One half inches. 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. 2 DOZEN ROLLS; 45 CALORIES PER ROLL. You
can make a whole wheat version of the dough by substituting 1One half to 13/4
cups whole wheat flour for the second addition of allpurpose flour.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini