1 pkg. active dry yeast
1/4 c. warm (105 to 115 degrees) water
1/3 c. shortening, melted and cooled
1/4 c. sugar
Dash of salt
Dash of ground nutmeg (optional)
3/4 c. milk, scalded (105 to 115 degrees)
2 eggs
3 1/2 c. all-purpose flour

TIPS: You may use whole wheat flour in place of all-purpose flour. Do not use at least 1 cup all-purpose flour and 2 1/4 to 2 1/2 cups whole wheat flour. You may also brush rolls with beaten egg and sprinkle with sesame seeds or fennel or poppy seeds.

Combine yeast and warm water in large bowl. Let stand for 5 minutes. Add melted shortening, cooled, sugar, salt and nutmeg, if used. Add milk and eggs and stir until well blended.

Gradually add flour, first 1 cup and then the remaining flour, beating until batter is smooth and satiny. Don't use too much flour, the dough should still be soft. Turn dough out onto lightly floured surface. Knead a few times until dough is easy to handle. Let dough rise for about 30 minutes. Punch down.

Divide dough into 3 parts. Divide each into 6 smaller portions. Shape each portion into a small round ball. Place into muffin tins or paper cups. Let rise, covered, for another 50 to 60 minutes or until doubled. Bake at 400 degrees for 10 to 12 minutes until golden brown and light. 18 rolls.