3 1/2 to 3 3/4 c. all-purpose flour
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
1 pkg. regular or quick-acting dry yeast
1/2 c. very warm (120 to 130 degree) water
1/2 c. very warm milk, scalded, then cooled to 120 to 130 degrees
1 egg
butter, softened

Mix 2 cups of the flour, the 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. 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, cut into about 24 pieces. Roll into balls. Place in greased 7x11 inch pan. Heat oven to 400 degrees. Bake until golden brown, 12-18 minutes.