1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
3/4 c. lukewarm milk (scalded, then cooled)
1/4 c. sugar
1 tsp. salt
1 egg
1/4 c. shortening or butter, softened
3 1/2 to 3 3/4 c. all-purpose or unbleached flour
butter, softened

Dissolve yeast in warm water in large mixing bowl. Stir in milk, sugar, salt, egg, shortening and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth hand elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if an indentation remains when touched.)

Punch down dough. Shape any of the following rolls. Let rise 20 minutes. Heat oven to 400 degrees. Bake until rolls are golden brown, 15 to 20 minutes.

If using self-rising flour, omit salt.

TWISTED SHAPINGS: Using half of the dough, roll into 12-inch square. Spread with 1 tablespoon butter, softened. Fold square in half. Cut into 24 strips, each about 1/2 inch wide and 6 inches longer. Shape strips on greased baking sheet as directed below.

2 dozen rolls.

Figure 8's: Hold one end of strip in each hand and twist in opposite directions, stretching strip slightly. Bring ends together and shape into figure 8.

French Knots: Tie a loose know in one end of strip; pull longer end of strip through center of knot.