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1
In a large bowl, combine sugar, butter or vegetable shortening, and salt; stir until well blended.
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2
In a small saucepan, scald milk; pour over sugar mixture.
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3
Cool to lukewarm (105 to 115F).
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4
In a small bowl, combine yeast and water; stir until yeast is dissolved.
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5
Mix in egg until well blended; stir into milk mixture.
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6
Add 2 cups flour.
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7
Gradually stir in as much of the remaining flour as dough will absorb, mixing well.
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8
(Add additional flour carefully.
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9
You can always add more flour, but once you've added too much, the result will be a dry product.).
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10
Place bread dough into a greased bowl.
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11
Turn bread to grease top.
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12
Cover bowl and dough with wax paper and a towel, held in place with a rubber band.
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13
Refrigerate at least 8 hours but no longer than 2 days.
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14
Grease a baking pan or muffin cups.
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15
To bake, shape into desired rolls (cloverleaf rolls, Parker House rolls, or crescent-shaped rolls) and place onto prepared baking pan or into prepared muffin cups.
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16
Cover and let rise in a warm place (85 degrees), free from drafts, until double in bulk, about 1 hour.
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17
Preheat oven to 400F.
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18
Bake 15 to 20 minutes or until golden brown.
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19
Remove from oven and remove from pans.
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20
Types Of Rolls: CLOVERLEAF ROLLS: Form dough into one-inch balls.
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21
Place three balls into each greased muffin cup.
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22
Brush with melted butter.
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23
PARKER HOUSE ROLLS: Roll dough into an oblong shape, about one-fourth inch thick.
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24
Cut into three-inch circles and brush with melted butter.
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25
Make a crease across each circle; fold so top half overlaps slightly.
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26
Press edges together.
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27
Place close together onto greased baking pan.
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28
Brush with butter.
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29
CRESCENT-SHAPED ROLLS: Roll dough into a twelve-inch circle, about one-fourth-inch thick.
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30
Spread with melted butter.
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31
Cut into sixteen wedges.
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32
Roll up, beginning at rounded edge.
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33
Place rolls, with point underneath, onto greased baking sheet, curving slightly.
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34
Brush with butter.
