My Mom's Roll Dough

My mom has been using this dough recipe since I was 3 or 4 years old. I believe it came from a friend of hers from church who's name was Audrey Doherty. This recipe NEVER fails! You can adjust this to be a sweeter dough or a more savory dough by adding more or less sugar/salt. Recently I have started experimenting with adding different herbs for different flavors. Last night I added 1 tsp of garlic powder and 1 tsp of italian seasoning and we had them with spaghetti and Kittencal's meatballs :D Also, as you will see the recipe as posted calls for shortening, but most of the time I use butter instead. I think it makes them fluffier.

• Ready In: 2 hrs 42 mins
• Serves: 12
• Yields: 12 rolls

Ingredients

• 1 1⁄8 cups warm water
• 1 (1/4ounce) envelope  yeast
• 2  tablespoons sugar
• 1⁄2 tablespoon salt
• 1 1⁄2 tablespoons shortening
• 3 1⁄2-4  cups flour

Directions

1. Into measuring cup of water, add 1 tbs sugar and yeast.
2. Wait for yeast to foam.
3. In bowl of KA mixer, add flour, shortening, salt and sugar.
4. Add yeast and water.
5. Mix on low speed until dough starts to pull away from bowl.
6. Mix on medium for about 6 minutes to knead.
7. Place dough into oiled bowl and cover with a lightweight towel.
8. Allow to rise until doubled in size, about an hour or so.
9. Punch down and knead lightly.
10. Cut dough into 12 equal pieces.
11. Place into a greased muffin tin and allow to rise again.
12. Bake at 350* for 11 to 14 minutes, until golden brown.
13. Remove from oven and brush with butter.