Traditional Roll Dough
| Yield: | 12 Servings |
| Categories: | Rice |
| 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, soften |
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