Pan Rolls

3 1/2 to 3 c. all-purpose flour

1/4 c. sugar

1/4 c. shortening

1 t. salt

1 package regular of quick active dry yeast

1/2 c. very warm milk (120 to 130 degrees F)

1/2 c. very warm milk (120 to 130 degrees F)

1 egg

Butter or margarine, melted

Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl an turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched. Grease bottom and sides of one 9x13 pan. Punch down dough. Divide dough into 12 pieces. Make a circle with your thumb and first finger of one hand.  Push one of the pieces of dough up through the circle to smooth the edges and form a ball.  Keep pushing the piece through the circle until the top is smooth.  Cover and let rise in a warm place about 30 minutes or until double. Bake at 400 F for 12 to 18 minutes or until golden brown.

Makes 12 rolls.