1/3 cup margarine or shortening (I used margarine)
I poured it into my mixer bowl to cool quicker. Dissolve 1 teaspoon of sugar in 1 cup of lukewarm water and stir in 1 tablespoon of yeast. Allow to sit for 10 minutes or so. I have always been yeast challenged, so I have invested in an instant read thermometer. Liquids should be between 90 and 100 degrees Fahrenheit to properly proof.
Add yeast and egg to cooled milk mixture. Add flour and salt. Mix until dough ball forms, or knead for 9 minutes by hand.
Turn into a lightly greased bowl and allow to rise for one hour. Shape into rolls and place into greased pans. Allow to rise another hour.
Bake at 350 degrees for 20-25 minutes. The rolls in my glass pan took a few minutes longer to brown. Turn out on wire racks to cool. With a little knob of margarine and a paper towel, grease the tops.
Pretend you are looking at the fresh baked rolls smeared with butter and strawberry jam, as in my haste to sample the bounty, I missed the photo opportunity.