Pull Apart Dinner Rolls
Makes about 32 rolls
1 cup milk
2 tablespoons sugar
2 tablespoons shortening
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water (110 degrees F to 115 degrees F)
1 egg, beaten
3 1/2 – 3 3/4 cups all-purpose flour
In small saucepan combine milk, sugar, shortening, and salt; heat to lukewarm (110 degrees F to 115 degrees F). In large bowl dissolve yeast in warm water. Add egg and milk mixture. Gradually stir in enough flour to make a soft dough. Turn out onto lightly floured surface; knead gently 2 to 3 minutes to make a smooth ball. (Knead in just enough remaining flour so dough is no longer sticky.) Place in greased bowl, turning once to grease surface. Cover and refrigerate 8 to 24 hours.
Punch dough down; turn out onto a lightly floured surface; allow to rest 10 minutes.
To shape rolls, roll or pat dough to a 10×8-inch rectangle about 3/4 inch thick. Cut in 2-1/2×1-inch strips. Lightly roll each strip and place in a greased 15x10x1-inch baking pan, leaving about 1/2 inch between each roll. Cover and let rise until nearly double in size (about 30 minutes).
Preheat oven to 400 degrees F. Bake 12 to 15 minutes or until golden and rolls sound hollow when lightly tapped. Remove from pan. Serve warm or cool.