2 pkg. yeast
1/2 c. sugar
1 egg
3/4 c. shortening
2 c. milk, scalded
1 tsp. salt
1/2 c. warm water
3 1/2 c. flour or enough to make a stiff dough

Take these rolls out of freezer before Sunday school. They are ready to bake when you get home from church.

Dissolve yeast in warm water. Add all of the ingredients and mix well. Turn out onto floured board and knead for about 5 minutes. Cover and place in warm place for 1 hour or until double in bulk. Punch down and roll out or pinch off rolls about the size of walnuts. Place on greased cookie sheet.

If used immediately, they are ready when double in bulk, about 1 hour. Cook in 400°F oven for about 12 minutes or until brown. After being placed on cookie sheet, they can be frozen. Place in plastic bag and cook when needed. Remove from freezer 3 hours before cooking.

Makes about 48.