Baby Rolls

Emerson and Finlay love making these "baby" rolls. They roll the dough into tiny balls. It is the perfect project for little hands. The bread is easy to make and tastes great. The rolls work well for dipping in fondue or soup.

3 1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup shortening
1 tsp salt
1 package yeast (or 2 Tablespoons)
1/2 cup very warm water
1/2 cup very warm milk
1 egg
butter or margarine, melted (I usually don't put this)

1. Mix 2 cups of the flour, sugar, shortening, salt and yeast in medium bowl. Add warm water, milk and egg. Beat with electric mixer on low speed for 1 minute. Beat on medium speed 1 minute. Stir in enough remaining flour to make dough easy to handle.
2. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready in indentation remains when touched.
3. Grease bottoms and sides of 2 round 9x1 1/2 inches.
4. Punch down dough. Cut dough in half; cut each half into 24 peices. Shape into balls. Place close together in pans. Brush with melted butter. Cover and let rise in warm place about 30 minutes or until double.
5. Heat over to 400.
6. Bake 12 to 18 minutes or until golden brown.