YIELD Makes 24 rolls
INGREDIENTS
1‑1/2 cups milk 2 tablespoons shortening 3 to 4 cups all-purpose flour, divided 2 tablespoons sugar 1 package active dry yeast 2 teaspoons rubbed sage 1 teaspoon salt 1 tablespoon olive oil (optional)PREPARATION:
- Heat milk and shortening in small saucepan over medium heat, stirring constantly, until shortening is melted and temperature reaches 120° to 130°F. Remove from heat.
- Combine 2 cups flour, sugar, yeast, sage and salt in large bowl. Add milk mixture; beat vigorously 2 minutes. Add remaining flour, 1/4 cup at a time, until dough begins to pull away from sides of bowl.
- Turn out dough onto floured work surface; flatten slightly. Knead 10 minutes or until dough is smooth and elastic, adding flour, if necessary, to prevent sticking.
- Shape dough into ball. Place in large lightly oiled bowl; turn dough over once to oil surface. Cover with towel; let rise in warm place 1 hour or until doubled in bulk. Grease 13X9-inch pan; set aside.
- Turn out dough onto lightly oiled surface. Divide into 24 equal pieces. Form each piece into ball. Place evenly spaced in prepared pan. Cover with towel; let rise 45 minutes.
- Preheat oven to 375°F. Bake 15 to 20 minutes or until golden brown. Immediately remove bread from pan and cool on wire rack. Brush tops of rolls with olive oil for soft shiny tops.