Title: Square rolls
 Categories: Rice
      Yield: 15 Servings
 
  3 1/2 c  All-purpose* or unbleached
           -Flour
    1/4 c  Sugar
    1/4 c  Shortening or margarine or
           -Butter, softened
      1 ts Salt
      1 pk Regular or quick-acting
           -Active dry yeast
    1/2 c  Very warm water
           -(120 to 130 degrees)
    1/2 c  Very warm milk
           -(120 to 130 degrees)
      1    Egg
           Margarine or butter, soften
 
  *if using self-rising 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. Roll half of Traditional Roll Dough
  into rectangle, 13 X 9 inches, on floured surface. Place in greased
  rectangular pan, 13 X 9 X 2 inches. Cut dough with sharp knife
  1/4-inch deep to make 15 rolls. 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. 15 ROLLS; 75 CALORIES PER
  ROLL. You can make a whole wheat version of the dough by substituting
  1-1/2 to 1-3/4 cups whole wheat flour for the second addition of
  all-purpose flour.