Dinner Rolls

This recipe comes from my friend, Anne. Everybody loves these! They've never failed to be a big hit anywhere I've served them. This is the same dough used for making cinnamon rolls. When I make a batch just for our family, I divide the dough in half to make 6 dinner rolls and 6 cinnamon rolls for the next day's breakfast. This recipe is easily doubled, or tripled. The dough can be frozen for future use.

Dinner Rolls
1 cup milk
1/4 cup sugar
1 tsp salt
1 egg
1/4 cup shortening
3 1/2 cups bread flour (all purpose is o.k. too)
2 1/2 tsp yeast
Place ingredients in a bread machine and turn on the dough setting...OR place in a mixer with a dough hook and knead 10-15 minutes...OR mix all ingredients and knead by hand 20-25 minutes. When kneaded, cover and let rise until double....about 1 hour. Punch dough down and divide into 12 pieces. (See the cinnamon roll recipe to continue on for those) Place rolls in a greased cake pan (or square pan if making 6). Heat the oven to 100 degrees. Place a pie pan of boiling water on the bottom rack. Place the rolls on the top rack and let rise 1 hour, or until double. Remove pans from the oven and heat it to 350 degrees. Bake 20 minutes, or until golden brown.
Makes 1 dozen
FREEZE
These will be like the frozen roll dough from the grocery store. After kneading, rising, punching down, and forming rolls...place on a cookie sheet in the freezer for about 1 hour, or until frozen solid. Place in ziptop freezer bags...label and date. To thaw...place rolls into a greased cake pan, covered, in the refrigerator a few hours prior to baking....and follow the rest of the rising and baking proceedures above.