Sweet Roll Dough
1 pkg. active dry yeast
1/4 cup warm water (105°-115°)
1/4 cup lukewarm milk (scalded, then cooled)
1/4 cup sugar
1/2 tsp. salt
1/4 cup shortening, butter, or margarine, softened
2 1/2 cups flour (approximately)
Dissolve yeast in warm water.
Stir in milk, sugar, egg, shortening and 1 1/4 cups of the flour.
Beat until smooth.
Mix in enough additional flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until dough is smooth and elastic, about 5 minutes.
Place in ungreased bowl; turn greased side up. (At this point, dough can be refrigerated 3 to 4 days.)
Cover with plastic wrap to seal bowl before refrigerating.