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 all-purpose 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. Beat in yeast and egg. Gradually add remaining flour to form soft dough, beating well. Place in greased bowl, turning once to grease surface.

Cover and let rise until double, 1 1/2 to 2 hours. Turn out on lightly floured surface and shape as desired. Cover and let shaped rolls rise until double (30 to 45 minutes). Bake on greased baking sheet or in greased muffin pans. Bake at 400 degrees for 12 to 15 minutes. Makes 2 to 3 dozen.