1 pkg. yeast
1/4 c. lukewarm water
1/4 c. sugar
1 1/2 tsp. salt
1/2 c. Milnot milk
1/2 c. water
1 unbeaten egg
1/4 c. soft shortening
4 c. flour

Mix together yeast and water. In a large mixing bowl, mix together sugar, salt, milnot, water, egg and shortening. Add gradually the flour, mixing well after each addition. Turn out on lightly floured board and knead until surface of dough is smooth and dough feels springy.

Put into greased bowl. Turn dough to bring greased side up. Cover and let dough stand in warm place until dough is doubled in size. Punch down to original size by pushing fist into center of dough. Pull in edges and push them into the center. Shape dough into 1 1/2 inch balls. Place 1/4 inch apart in two lightly greased 8 inch round pans. Cover and let stand in warm place again until doubled in size. Bake at 425 degrees for 12 minutes. Make 2 dozen rolls.