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Buttery Dinner Rolls

3 cups all-purpose flour
2 (1/4 -oz.) packages active dry yeast
1 teaspoon salt
2 tablespoons sugar
1/4 cup nonfat dry milk
1-1/4 cups warm water (105-115 degrees)
1 large egg, slightly beaten
8 tablespoons butter, melted
2 tablespoons butter-flavored vegetable shortening

Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar
and dry milk. Set aside.

In a mixing bowl, combine water and egg and stir to blend. Make a
well in the center of the dry ingredients. Pour water mixture into
well. Mix by hand, beating 150 strokes and frequently scraping
bottom and sides of bowl. Add 1/2 the melted butter and beat to
incorporate. Add remaining flour, about 1/3 cup at a time, beating
to incorporate each addition. Cover bowl with plastic wrap. Set
dough in a warm, draft-free place such as oven with pan of hottest
tap water on rack below. Allow batter to rise until doubled in
bulk, about 1 hour.

Coat cups, bottoms and sides of a 12-cup muffin pan (or two small
round pans) with butter-flavored vegetable shortening. Punch down
batter (batter will be extremely soft and sticky). Drop by hand or
spoonful into prepared muffin pan cups to make 12 rolls (if in pan,
each roll touching the next). Brush dough with 1/2 remaining melted
butter. Let rise, uncovered, in warm, draft-free place until almost
doubled in bulk, about 30 minutes.

In preheated 400-degree oven, bake rolls on middle rack 16-18
minutes. Brush tops of cooked rolls with remaining melted butter.
Serve immediately. Yield: 12 large rolls.

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