RENEE SHIRLEY

You can make this dough and store it in the refrigerator for several days or use it as soon as it is mixed.

Ingredients:

1 1/8 cups milk

1 egg slightly beaten

3 cups bread flour

1 teaspoon salt

3 tablespoons sugar

6 tablespoons butter

1 ½ teaspoons dry yeast (don’t use rapid rise)

Directions:

Layer the ingredients in your bread machine according to your manufacturer’s directions. (My machine calls for cold liquids, some ask for warm.) Set the machine to “dough” cycle. When the dough cycle ends, punch down the dough on a floured surface.

If you plan to bake immediately, let the dough rest for 20 minutes, then form into crescent rolls, cloverleaf or single pan rolls. Cover and let rise 30-40 minutes. Bake at 350 F for 10-15 minutes.

If you plan to save the dough for later, place it in an oiled bowl and cover with plastic or a large oiled plastic bag and store in the refrigerator. When ready to use, remove from refrigerator and let dough come to room temperature (30 minutes to 1 hour). Form into desired rolls, cover and let rise until almost double. Bake at 350 F until brown, about 10-15 minutes.