Heat milk, honey, shortening, margarine, or butter, and salt in a saucepan until warm and shortening almost melts. Meanwhile, dissolve yeast in lukewarm water and let stand until mixture is bubbly. Combine milk mixture and 2 cups of the flour in a large mixing bowl. Add dissolved yeast and egg. Beat with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Use a spoon to stir in as much remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape dough into a ball. Place in a greased extra large bowl and turn once.
Chill, covered, in the refrigerator overnight. To shape rolls, punch dough down and remove half. Cover and let rest for 10 minutes. Return remaining dough to refrigerator. Lightly grease 12 muffin cups. Divide dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place three balls in each muffin cup, smooth side up.
Cover; let rise until nearly double (about 30 minutes). Repeat with remaining dough. Brush tops of rolls with some of the 1/4 cup melted margarine. Bake in a 375 degree F oven 12 minutes. Cool on a wire rack. Makes about 24.
By Robin from Washington, IA
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