Ingredients
3 1/2
to 3 3/4 cups Gold Medal™ all-purpose flour or bread flour
1/4
cup sugar
1/4
cup butter, softened
1
teaspoon salt
1
package regular active or fast-acting dry yeast (2 1/4 teaspoons)
1/2
cup very warm water (120°F to 130°F)
1/2
cup very warm milk (120°F to 130°F)
1
egg
Butter, melted, if desired
Preparation
In large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, the salt and yeast until well mixed. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/4 cup at a time, to make dough easy to handle.
Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Serve warm or cool.
