3 1/2 to 3 3/4 c. all-purpose flour or unbleached flour
1/4 c. sugar
1/4 c. shortening, butter, softened
1 tsp. salt
1 pkg. reg. or quick-acting active dry yeast
1/2 c. very warm water
1/2 c. very warm milk
1 egg

Mix 2 cups of the flour, sugar, shortening, salt and yeast in 2 1/2 quart bowl. Add water, milk and egg. Beat on low speed, scraping bowl frequently, 1 minute. Beat on medium speed, scraping bowl frequently, 1 minute. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased 2 1/2 quart bowl; turn greased side up. Cover and let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.)

Punch down dough; cut or roll as directed for any dinner roll recipe. Brush with butter. Cover and let rise until double in size, about 30 minutes. Heat oven to 400 degrees and bake until golden brown, 12 to 18 minutes. If using self-rising flour, omit salt.

DINNER ROLLS:

CLOVER LEAF ROLLS: Cut half of traditional roll dough into 36 pieces, shape into balls. Place 3 balls in each of 12 greased medium muffin cups, 2 1/2 x 1/4 inch. Continue as directed above. 1 dozen rolls.

CRESCENT ROLLS: Roll half of traditional roll dough into 12 inch circle on floured surface. Spread with butter, softened. Cut into 16 wedges. Roll up beginning at rounded edge. Place rolls, with points underneath, on greased cookie sheet; curve slightly, and continue as directed above.

FAN TANS: Roll half of traditional roll dough into a rectangle 13x9 inch, on a floured surface. Spread with butter, softened. Cut crosswise into 6 strips evenly. Cut into 12 pieces, each about 1 inch wide. Place cut side down in 12 greased muffin cups and continue as directed above. 1 dozen rolls.

PAN ROLLS: Cut half of traditional roll dough into 24 pieces; shape pieces into balls. Place close together in greased round pan, and continue as directed above. 2 dozen.

PARKER HOUSE ROLLS: Roll half of traditional roll dough into rectangle 12x9 inch, on generously floured surface. Cut with floured 3 inch round cutter. Brush each with butter, softened. Make crease across each circle, fold so top half slightly overlaps bottom half. Press edges together. Place close together in a greased square pan 9x9x12 inch and continue as directed above. 1 dozen.