Ingredients
3¾cupsbread flour,divided
¼cupwhite sugar
¼cupshortening
1tspsalt
¼ozrapid rise yeast,(1 package)
½cupwarm water,(120 to 130 degrees F)
½cupwarm milk
1egg
2tbspbutter,melted
Preparation
In a large bowl, stir together 2 cups of flour, sugar, shortening, salt, and yeast. Add water, milk, and egg. Beat with electric mixer on low speed for about 1 minute, scraping bowl frequently.
Add the remaining flour, ¼ cup at a time, until the dough comes together.
Turn the dough out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. Place in a greased bowl and turn greased side up. Cover and let rise in a warm place for about 1 hour until doubled. The dough is ready if indention remains when touched.
Turn dough out onto a lightly floured surface and divide in half; cut each half into 24 pieces. Form the pieces into rounds. Place the rolls close together in two lightly greased 9-inch round cake pans. Brush with melted butter. Cover and let rise in a warm place for about 30 minutes or until doubled. Cover the rolls with a damp cloth and let rise for about 40 minutes until doubled in volume.
Meanwhile, preheat the oven to 400 degrees F.
Bake in preheated oven for about 12 to 18 minutes, until golden brown.
