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3 1/2 to 3 3/4 cups all-purpose flour or bread flour
1/4 cup sugar
1/4 cup butter or stick margarine, softened
1 teaspoon salt
1 package regular or quick active dry yeast (2 1/4 tsp)
1/2 cup very warm water (120 to 130*)
1/2 cup very warm milk (120° to 130°)
1 large egg
Butter or stick margarine, melted, if desired
1. Mix 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast in large bowl. Add warm water, warm milk and egg. Beat with electric mixer 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.
2. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
3. Grease rectangular pan, 13 X 9 X 2 inches, with shortening.
4. Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double.
5. Heat oven to 375°.
6. Bake 12 to 15 minutes or until golden brown. Serve warm or cool.
*If using self-rising flour, omit salt.
**Spreads with at least 65% vegetable oil can be used
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Bread Machine Directions: Use ingredients listed above, except use 3 1/4 cups bread flour, 2 tablespoons softened butter, 3 teaspoons yeast and 1 cup room-temperature water for the warm water; omit milk. Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle; do not use delay cycle. Remove dough from pan. Continue as directed for shaping, rising and baking. Rising time may be shorter because dough will be warm when removed from bread machine.
Do-Ahead Dinner Rolls: After placing rolls in pan, cover tightly with aluminum foil and refrigerate 4 to 24 hours. Before baking, remove from refrigerator; remove foil and cover loosely with plastic wrap. Let rise in warm place about 2 hours or until double. If some rising has occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.
Cloverleaf Rolls: Grease bottoms and sides of 24 medium muffin cups, 2 1/2 X 1 1/4 inches, with shortening. Make dough as directed, except after pushing fist into dough, divide dough into 72 equal pieces. (To divide, cut dough in half, then continue cutting pieces in half until there are 72 pieces.) Shape each piece into a ball. Place 3 balls in each muffin cup. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double. Bake as directed. 24 rolls.
Crescent Rolls: Grease cookie sheet with shortening. Make dough as directed, except after pushing fist into dough, cut dough in half. Roll each half into 12-inch circle on floured surface. Spread with softened butter. Cut each circle into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls, with points underneath, on cookie sheet and curve slightly. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double. Bake as directed. 32 rolls.
Cut each circle into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls, with points underneath, on cookie sheet and curve slightly.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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