3 ½ cups all-purpose flour
1 pkg. active dry yeast
¼ cup shortening
¼ cup granulated sugar
1 ¼ cups milk
¼ teaspoon salt
1 whole egg
Oven: 400º
Combine milk, salt, sugar and shortening and heat just till shortening
begins to melt. Cool to lukewarm. Combine 1 ½ cups of the
flour with the yeast in large mixing bowl. Blend in liquid ingredients
until dry ingredients are moistened. Beat in egg, blending until
gluten strands appear. Stir in enough remaining flour to make a soft
working dough. Turn out and knead until smooth and springy.
Place in greased bowl, cover and let rise 1 hour in warm draft-free area.
Turn out onto floured surface, divide into 16 balls. Place in lightly
greased biscuit (sheet cake) pan, cover and let rise until double again,
about 45 minutes. Bake for approximately 15 minutes or until golden
brown.
Continually improving. All rights reserved.
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