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Sixty-Minute Rolls

Yield about 2 dozen

Ingredients

  • 1 package dry yeast
  • 1 1/2 cups warm milk (105° to 115°)
  • 2 tablespoons shortening
  • 2 tablespoons sugar
  • 1 egg, slightly beaten
  • 1 teaspoon salt
  • 4 cups all-purpose flour

How to Make It

  1. Dissolve yeast in warm milk. Add shortening, sugar, and egg; stir until shortening is melted. Stir in salt and flour to make a soft dough.

  2. Place dough in a well-greased bowl, turning to grease top. Cover, and let rise in a warm place (85°), free from drafts, 15 minutes. Punch dough down; cover, and let rise in a warm place (85°), free from drafts, 15 minutes or until doubled in bulk.

  3. Lightly grease muffin pans. Shape dough into 2-inch balls; place one in each muffin cup. Cover, and let rise in a warm place (85°), free from drafts, 15 minutes or until doubled in bulk. Bake at 400° for 15 minutes or until brown.

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