1 pkg. active dry yeast
1/4 c. warm water
1 c. milk, scalded
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
3 1/2 c. sifted flour
1 egg

Soften yeast in warm water (110 degrees). Combine milk, sugar, shortening and salt (cool to lukewarm). Add 1 1/2 cups flour; beat well. Add yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease top surface. Cover and let rise until double 1 1/2 to 2 hours.

Turn out in lightly floured surface and shape into rolls. Let rolls rise until double (30-45 minutes). Bake on greased baking sheet at 400 degrees for 12-15 minutes. Brush with butter.

REFRIGERATOR ROLLS:

Prepare Basic Roll Dough (do not let rise). Place dough in greased bowl, turning once to grease surface. Cover; chill at least 2 hours or up to 4-5 days. About 2 hours before serving: Shape the dough as desired on floured surface. Cover and let rise until double (1 1/4 hours). Follow baking times above.