1 cake yeast
6 tbsp. sugar
1 3/4 tsp. salt
1/4 c. melted shortening
3/4 c. lukewarm water
3/4 c. milk, scalded & cooled
5-5 1/4 c. flour

Soften yeast in cooled milk. Add salt, shortening, sugar and water. Add flour, a little at a time, beating thoroughly after each addition. Turn onto lightly floured board and knead until smooth. Cover with a warm damp cloth. Let rise until double in bulk. Roll to 1/3 inch thickness. Cut in rounds 2 inches in diameter. Crease middle of each with dull edge of knife.

Brush 1/2 lightly with butter substitute. Fold over pressing together with palm of hand. Place close together in rows on well-oiled baking sheet. Cover and let rise until treble in bulk. Bake in hot oven at 400 degrees for 18-20 minutes. Makes 24 rolls.