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Title: Pan Kolls
Categories: Rice
Yield: 24 Servings
| 3 1/2 | c | All-purpose* or unbleached Flour |
| 1/4 | c | Sugar |
| 1/4 | c | Shortening or margarine or Butter, softened |
| 1 | ts | Salt |
| 1 | pk | Regular or quick-acting Active dry yeast |
| 1/2 | c | Very warm water (120 to 130 degrees) |
| 1/2 | c | Very warm milk (120 to 130 degrees) |
| 1 | Egg | |
| Margarine or butter, softend |
*if using self-rising flour Omit salt.
This basic dough lets you make a cornucopia of rolls, from Fan Tans. Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg, Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased medium bowl and turned greased side up. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indention remains when touched.)Punch down dough. Cut half of Traditional Roll Dough into 24 pieces. Shape into balls. Place close together in greased round pan, 9 X 1-1/2 inches. Brush with margarine. Cover and let rise about 30 minutes or until double.Heat oven to 400 degrees. Bake 12 to 18 minutes or until golden brown. 2 DOZEN ROLLS; 45 CALORIES PER ROLL. You can make a whole wheat version of the dough by substituting 1-1/2 to 1-3/4 cups whole wheat flour for the second addition of all-purpose flour.
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