These are a favorite around here.
1 c. milk
1/3 c. butter flavored shortening
1 t. salt
1/2 c. sugar
3 1/2 to 4 c. all-purpose flour or bread flour
1 T. yeast
1 T. sugar
1/4 c. hot water
These directions utilize a bread machine.
Proof the yeast. Whisk the yeast and 1 T. sugar in warm water. I run the tap until it is as hot as it can get as I store my yeast in the refrigerator and it needs very warm water. Let stand 10 minutes. It should be foamy if it is viable yeast.
Warm the milk. Pour into bread machine. Add shortening, salt, sugar, egg and yeast mixture. Add 3 1/2 c. flour.
Set bread machine to dough cycle and turn on. Let machine mix dough. Add flour until the ball of dough just no longer sticks to the sides. Allow dough cycle to complete.
Once the cycle is complete, take dough out of bread machine. Let it rest for up to 10 minutes if desired.
Cut dough in half. On lightly floured surface, roll out half into 12 inch diameter circle. Divide into fourths. Further cut each fourth into thirds so there are 12 wedges. Roll each wedge beginning at the large end. Place on baking sheet with the points underneath. Repeat with other half. Place all 24 rolls on one large baking sheet.
Cover and let rise until doubled, about 1 1/2 hours. To speed the process, place baking sheet on a heating pad or place in oven that has been warmed by heating it at 350 degrees for 2 mins. Rising time will be about 45 minutes using the faster method.
Pre-heat oven to 350. Make sure the risen rolls are out of the oven. Bake for 12 minutes, until rolls are just lightly browned. This method will result in soft and doughy rolls.
If you like your rolls more baked, preheat oven to 375 and bake for 10-12 minutes.
I mistakenly added 1/2 c. shortening instead of 1/3 c. and they were yummy. I just might do this again.