Serves: 24
Total Calories: 135

5 to 6 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 package active dry yeast
1 cup water
1 cup milk
1/2 cup shortening
1 egg

Grease 24 muffin cups. In large bowl, combine 3 cups flour, sugar, baking powder, salt, baking soda and yeast blend well In small saucepan, heat water, milk and shortening until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened beat 3 minutes at medium speed. By hand, stir in remaining 2 to 3 cups flour to form a stiff dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 hour.

Punch down dough several times to remove all air bubbles.* On well-floured surface, toss dough until no longer sticky. Divide dough into 24 equal pieces shape into balls.** Place 1 ball in each greased muffin cup. With scissors or sharp knife, make X-shaped cut in each ball, forming 4 equal pieces. Cover let rise in warm place until light and doubled in size, 35 to 45 minutes.

Heat oven to 400°F. Uncover dough. Bake 13 to 15 minutes or until golden brown. Remove from pans immediately.

TIPS:
* Rolls can be prepared to this point, covered and refrigerated overnight. Increase second rise time to 1 1/4 hours.
**For a more traditional cloverleaf shape, divide dough into 72 pieces shape into balls. Place 3 balls in each greased muffin cup. Cover let rise in warm place until light and doubled in size, 35 to 45 minutes. Bake as directed above.

HIGH ALTITUDE - Above 3,500 feet: No change.

Nutrition Per Serving (1 roll): Calories 160 Protein 4g Carbohydrate 25g Fat 5g Sodium 135mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 24
Total Calories: 135
Calories from Fat: 40

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