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1
Melted margarine/butter if you like
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2
In large bow;, combine 2 c. flour, sugar, salt and yeast; blend well.
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3
In small saucepan, heat water, lowfat milk and 1/2 c. margarine till very hot
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4
(120-130 F.).
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5
Add in hot liquid and egg to flour mix.
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6
Blend at low speed till moistened; beat 3 min at medium speed.
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7
By hand, stir in an additional 2 1/2 to 3 c. flour till dough pulls clenaly away from sides of bowl.
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8
On floured surface, knead 1 1/4 to 1 3/4 c. flour till dough is smooth and elastic, about 8 to 10 min.
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9
Place dough in greased bowl; cover loosely with plastic wrap and cloth towel.
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10
Let rise in hot place (80 to 85 F.) till light and doubled in size, about 45 to 60 min.
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11
Punch down dough several times to remove all air bubbles.
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12
Divide dough in half.
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13
To make PAN ROLLS, lightly grease two 13x9-inch pans.
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14
Divide each half of dough into 16 equal pcs.
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15
Shape each into a ball, pulling edges under to make a smooth top.
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16
PLace balls, smooth side up, in greased pans.
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17
Cover; let rise in hot place till light and doubled in size, about 20-30 min.
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18
Heat oven to 400 F. Uncover dough.
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19
Bake at 400 F. for 16 to 20 min or possibly till golden.
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20
Remove rolls from pans immediately; cold on wire racks.
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21
Brush with melted margarine.
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22
TIP: To make dough a day ahead, after first rise time, punch down dough, cover and chill dough overnight.
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23
Shape dough as directed in recipe; let rise a second time till light and doubled in size, about 25 to 35 min.
