3 1/2 c. flour
1 pkg. dry yeast
1 1/4 c. milk
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
1 egg

In mixing bowl, combine 1 1/2 cups flour and the yeast. Heat milk, shortening, sugar and salt until just warm (115 to 120 degrees), stirring constantly until shortening almost melts. Add to dry ingredients; add egg. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat at high speed 3 minutes. Stir in the remaining flour by hand.

Shape into ball and place in lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until double, about 1 1/2 to 2 hours. Punch down; turn out on floured surface. Cover; let rest 10 minutes. Shape into desired rolls. Place on greased cookie sheet or in greased muffin tins. Cover and let rise until double, 30 to 45 minutes. Bake at 400 degrees for 10 to 12 minutes.

HINTS: This recipe can be doubled. Dough is excellent fried.

You may freeze this dough, uncovered on cookie sheet or in muffin tin, before you allow it to rise the last time. When frozen solid, cover and return to freezer. Remove from freezer and allow to rise until double before baking.

Two double batches makes enough delicious rolls for the church supper very inexpensively.