The Family's Favorite Rolls

shared by Patty H. (This was previously included in the Hilltop Cafe Recipe book but it is posted here again at the request of David H. )
Ingredients

3 to 3 ½ cups sifted flour

1 pkg. active dry yeast
1 ¼ cups milk
¼ cup sugar
¼ cup Crisco shortening  (I use Smart Balance oil or a healthier version)
1 tsp. salt
1 egg

Directions

1.      In large mixer bowl, combine 1 1/3 cups of the flour plus the yeast.

2.      Heat together milk, sugar, shortening and salt just until warm

3.      Add to dry ingredients in mixer bowl; add egg

4.      Beat at low speed for ½ minute; Beat 3 minutes at high speed.

5.      By hand, stir in enough remaining flour to make a soft dough.

6.      Place in a greased bowl; turn once to grease surface.

7.      Cover; let rise until double, 1 to 1 ½ hours.

8.      Punch down; turn out on lightly floured surface.

9.      Cover; let rest 10 minutes.

10.  Shape as desired  (I roll a large circle and cut it into thirds; then cut each third into fourths.  I have been asked why I don’t cut it into fourths and then into thirds.  I don’t know, it just “feels” right.)

11.  Cover and let shaped rolls rise until double, 30-45 minutes.

12.  Bake on greased baking sheet or in greased muffin pans at 400 for 12-15 minutes.

Makes 2 dozen butterfans, crescents, bowknots or cloverleafs.

For refrigerator rolls:

1.      Prepare rolls as above; do not let rise.

2.      Place dough in greased bowl; turn once to grease surface

3.      Cover; chill at least 2 hours or up to 4 or 5 days.

4.      About 2 hours before serving, shape the dough as desired on a floured surface.

5.      Cover, let rise until double, bake as above