6 c. flour
1 c. lukewarm water
1/3 c. sugar plus 1 tsp.
1 pkg. yeast
1 c. milk
2 tsp. salt
4 tbsp. melted shortening

Sift and measure flour. To 1/2 cup of water, add 1 teaspoon sugar and yeast. Scald milk. Add 1/3 cup sugar and salt. Cool to lukewarm. Add to yeast mixture with rest of water. Add half the flour. Beat until smooth. Beat in melted shortening and add enough of the remaining flour to make soft dough. Knead well.

Put in lightly greased bowl. Cover. Let rise in a warm place until double. Roll out 1/2 inch thick. Brush with melted butter. Cut with 2 1/2 inch biscuit cutter. Crease heavily through center with dull edge of knife. Fold over pocketbook shape. Place close together on greased baking sheet. Cover and let rise. Bake in 425 degree oven for about 20 minutes. Makes 30 rolls.