Ingredients
3 1/2 c. flour
1 package dry yeast
1 1/4 c. milk
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
1 egg
Preparation
Combine 2 c. flour and yeast. In a saucepan, heat milk, sugar, shortening, and salt. In a stand mixer, combine flour, yeast, and hot milk mixture. Add egg. Beat on low for 1-2 minutes, scraping sides constantly. Beat 3 minutes on high. By hand, stir in remaining flour to create a soft dough.
Place in a greased bowl and rise until doubled in size, 2 hours.
Punch down dough and turn onto floured surface. Shape into rolls and place on greased sheets or muffin pans. Rise until doubled again, 30-45 minutes.
Preheat oven to 325. Bake rolls for 15 minutes, but DO NOT BROWN. Cool, wrap in foil, and freeze.
To serve, thaw rolls at room temp in foil for 10-15 minutes. Unwrap and bake at 450 until golden, 5-10 minutes.
