3/4 c. milk
1/2 c. shortening
1/2 c. sugar
4 1/2-4 3/4 c. sifted flour
1 tsp. salt
2 pkg. active dry yeast
1/2 c. warm water (110-115 degrees)
2 eggs

Scald milk; add shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add 1 1/2 cups flour to milk mixture; beat well by hand or with electric mixer at low speed 1 minute. Beat in eggs and yeast.

Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of bowl. Turn onto lightly floured board; knead until smooth, satiny and no longer sticky, 5-8 minutes.

Place in lightly greased bowl; invert to grease top. Cover and let rise in warm place until doubled 1-1 1/2 hours. Punch down and turn onto board. Divide in 1/2 and shape as desired. Brush top lightly with melted butter; let rise until doubled, 30-45 minutes. Bake in hot oven at 400 degrees for 12-15 minutes or until golden brown. Makes about 30 rolls, exact number depending on shape and size.

Variations:

Plain Rolls (less rich) : Reduce sugar to 1/4 cup and shortening to 1/3 cup in recipe for Rich Hot Rolls.

Cinnamon Rolls: Divide risen dough for Rich Hot Rolls in 1/2. Roll each 1/2 into a 16 x 8 inch rectangle. Combine 1 cup sugar, 1/2 cup melted butter and 1 tablespoon ground cinnamon. Spread 1/2 of mixture on each rectangle. If you like, scatter 1/3 cup raisins over each rectangle. Roll lengthwise as for jelly roll; seal edges. Cut in 1 inch slices. Place cut side down, in 2 well-greased 9 inch square pans. Cover and let rise until doubled, 30-40 minutes. Bake at 375 degrees for 20-25 minutes. Remove to wire racks. Makes 32 rolls.

Confectioners' Sugar Frosting: To 1 cup sifted confectioners' sugar add enough milk or light cream to make mixture of spreading consistency. Add 1/2 teaspoon vanilla and a dash of salt (or flavor with 1/2 teaspoon lemon juice and 1/4 teaspoon grated lemon peel). Stir until smooth. Spread on coffee breads or rolls.