The basic recipe from which you can make many different types of rolls and buns according to the way they are shaped and seasoned. Instead of making all the dough into rolls, you may prefer to make part of it into a small loaf of bread.
Beat thoroughly 5 minutes, or 2 minutes with an electric beater on slow speed. Add enough more flour to make the dough just barely firm enough to handle. Knead. Put ½ c flour on the board/cloth, dust when necessary (don?t have to use it all). Turn the ball of dough out on to the board, leaving a clean bowl. Cover with the inverted bowl and let rest 10 minutes, which makes the dough easier to work with.
Rub your hands lightly with melted shortening. Fold the ball double, then push it lightly and quickly away from you, using the heel of your hands. Pull it towards you again with your fingertips. Repeat turning dough as you work until the dough surface is smooth and elastic (5 to 8 minutes).
Let rise 1 hour in greased bowl, covered, in a warm place.
Divide the dough into 18 equal portions. On an unfloured work surface, roll the dough pieces into balls. Loosely cover with oiled plastic wrap and let rest for 10 minutes. Grease a baking sheet. With a rolling pin or a dowel, roll just the center of each round to create an oval (do not roll over the edge as the edges should be slightly thicker than the center). Brush the tops lightly with melted butter and fold the ovals in half so the two elongate ends meet. Place the rolls in rows 2 inches apart on the baking sheet. Cover with oiled plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
Preheat the oven to 425. Brush the tops with melted butter or milk. Bake until golden brown 12-20 minutes.
Put in mixing bowl:
1 cup lukewarm milk
1 pkg yeast
Let stand 5 minutes. Stir. Add
2 T soft butter
1 T sugar
1 t salt
Mix in gradually
2 ½ c all-purpose or bread flour