Traditional roll dough
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Traditional roll dough
  Dough    Rice    Rolls  
Last updated 6/12/2012 1:27:10 AM. Recipe ID 61940. Report a problem with this recipe.
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      Title: Traditional roll dough
 Categories: Rice
      Yield: 12 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. Cut or roll as directed for any of
  the variations. 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.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.
 




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Recipe ID 61940 (Apr 03, 2005)

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