4 c. plain flour (Gold Medal)
2 tsp. salt
2 eggs
2 Fleischmann's yeast
1 c. warm water (not hot)
1/4 c. sugar
1/4 c. Crisco shortening

Add flour, salt, sugar, eggs, shortening and yeast dissolved in warm water. Knead until smooth and elastic. Place greased side up in greased bowl. Cover with cloth and set to rise in warm place until double. Shape in rolls.

Grease pan with butter and fingers; let rise until double. Bake until brown at 375 degrees. Yield: 2 dozen rolls. When brown, grease tops with butter. Cover with Reynolds Wrap.