1 1/4 c. milk
2 1/2 tbsp. sugar
1 1/2 tsp. salt
1/2 c. shortening
1/4 c. lukewarm water
1 tsp. sugar
2 yeast cakes, dry or compressed
3 1/4 c. sifted flour

Scald the milk. Add and stir in the sugar, salt, and shortening. Cool to lukewarm. Measure the water and one teaspoon sugar into a bowl. Sprinkle or crumble the yeast cakes. Let stand until dissolved; stir. Add lukewarm milk mixture. Add and stir in the flour. Stir only until flour is dampened.

To make pan rolls (12), fill well-greased muffin pans half full. Cover with a clean towel. Let rise in warm place, free from draft, until doubled in bulk, about 35 minutes. Bake in hot oven at 425 degrees about 20 minutes. Remove from pan while still warm.

This recipe will also make 2 coffee cakes. Put the batter in 2 well-greased 9-inch pie pans. Sprinkle with mixture of 1/4 cup of butter, 1/4 cup sugar, 1/2 cup sifted flour, and 3/4 teaspoon cinnamon. Let rise as directed for rolls and bake in a 425 degree oven about 20 minutes.