I have a 1975 edition of a Betty Crocker recipe book and they have a
recipe for Traditional Roll Dough, plus pictures of how to form them
into a casserole bread, four-leaf clovers and cloverleaf rolls,
crescents, pan biscuits, fantans and parker house rolls. If this is
what you're looking for, the recipe is:
1 pkg active dry yeast
1/4 c warm water (105 - 115F)
3/4 c lukewarm milk (scalded, then cooled)
1/4 c sugar
1 tsp salt
1 egg
1/4 c shortening, butter or margarine, softened
3-1/2 - 3-3/4 c flour
Dissolve yeast in water. Stir in milk, sugar, salt, egg, shortening and
2 c flour. Beat til smooth. Mix in enough flour to make dough easy to
handle. Turn dough onto lightly floured surface; knead 5 minutes til
smooth and elastic. Place in greased bowl, turn greased side up. Cover,
let rest 1-1/2 - 2 hr til double.
Punch down dough, divide in half. Form into desired roll shape. Let rise
20 min. Bake rolls 15-20 min at 400F.
Barbara