*This dough will keep up to 1 week in refrigerator.
3 ½ cups all purpose flour
2 ¼ teaspoons (1 package) active dry yeast
1 ¼ cups milk or buttermilk
¼ cup granulated sugar
¼ cup solid shortening
1 teaspoon salt
1 beaten whole egg
Oven: 400 °
In large mixing bowl stir 1 1/3 cups flour together with the yeast.
Combine milk or buttermilk, sugar, shortening and salt in saucepan over
medium heat, stirring until shortening barely melts. Cool to lukewarm.
Combine in mixing bowl with flour and yeast, adding egg and beating for
3-4 minutes. Add enough remaining flour to make a soft dough.
Turn out onto floured surface and knead until smooth and elastic.
Place in a greased bowl, cover and keep chilled for at least 4 hours or
until ready to use. 2 hours ahead of serving, punch down, roll, shape
and place on greased baking sheets. Cover and let rise until doubled.
Bake approximately 10-12 minutes or until golden brown.
Continually improving. All rights reserved.
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