Categories: Rice/grains 
      Yield: 15 servings 
  
  3 1/2 c  All-purpose* or unbleached               -Active dry yeast 
           -Flour                            1/2 c  Very warm water 
    1/4 c  Sugar                                    -(120 to 130 degrees) 
    1/4 c  Shortening or margarine or        1/2 c  Very warm milk 
           -Butter, softened                        -(120 to 130 degrees) 
      1 ts Salt                                1    Egg 
      1 pk Regular or quick-acting                  Margarine or butter, soften 
  
  *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. Roll half of Traditional 
  Roll Dough into rectangle, 13 X 9 inches, on floured surface. Place in 
  greased rectangular pan, 13 X 9 X 2 inches. Cut dough with sharp knife 
  1/4-inch deep to make 15 rolls. 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. 15 ROLLS; 75 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.