Dough for rolls/bread/cinnamon rolls
½ c milk
2 T shortening
¼ c sugar
1 t salt
½ c warm water
1 pkg active dry yeast (or 1 cake compressed yeast)
2 ½ c sifted flour
1 egg
Heat milk to scalding, not boiling. Add shortening. Stir until melted. Measure sugar and salt into large mixing bowl. Then pour in milk and shortening. Stir until sugars and salts are dissolved. While milk mixture cools, pour warm water into a cup. Add yeast. Stir until yeast dissolves. Add 1 cup flour to milk mixture. Stir until batter is smooth. Pour yeast into batter and stir well. Break egg into yeast cup and beat. Then add to batter and beat hard until egg is mixed in. Add 1½ cups flour. Mix until dough looks dull and is soft and sticky. Knead dough on floured board. Then place dough into a clean warm bowl. Let dough rise about an hour. Make a finger test. (Make a ½ inch dent in dough. If the dent stays, it is ready. If the dent doesn’t stay, let dough rise another 15 minutes.) Punch in the dough. Now it’s ready to use. Recipe will make 20 rolls or 1 loaf of bread or 25 cinnamon rolls.
For rolls: Can follow specific procedure in this roll recipe
