Sweet Roll Dough

• 1 package active dry yeast
• 1/2 cup warm water (105 to 115)
• 1/2 cup likewarm milk (scalded then cooled)
• 1/3 cup sugar
• 1/3 cup shortening, or margarine or butter, softened
• 1 teaspoon salt
• 1 egg
• 3 1/2 to 4 cups all-purpose flour¹

1. Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of hte flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
2. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.)
3. Punch down dough. Shape, let rise and bake as directed.

Do-ahead Tip: After kneading, dough can be covered and refrigerated in greased bowl no longer than 4 days.

Footnotes

1. If using self-rising flour, omit salt. ↩