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. flour, sifted
1 egg

Soften yeast in water. Combine milk, sugar, shortening and salt; cool. Add 1 1/2 cups flour and beat well. Beat in yeast and egg. Gradually add remaining flour, beating well. Place in a greased bowl, turning once to grease surface. Cover and let rise 1 1/2 to 2 hours. Turn onto floured surface. Divide dough into 24 evenly-sized balls. Cover and let shaped rolls rise until double, about 30 to 45 minutes. Bake in a greased 13x9" pan at 400 degrees for 12 to 15 minutes. Brush with butter. Makes 24 rolls.