2 pkg. yeast
1/2 c. warm water
1/2 c. shortening
1/4 c. sugar
1 c. milk
3/4 c. cold water
1 egg
3 c. self-rising flour
2 1/2 c. self-rising flour

Soften dry yeast in 1/2 cup warm water. Scald milk. Combine shortening, sugar and scalded milk. Stir to melt shortening. Add cold water; cool to lukewarm. Add unbeaten egg and softened yeast. Blend in 3 cups flour; let stand 20 minutes. Add another 2 1/2 cups flour. Blend into dough. Cover and let rise in warm place about 1 hour. Toss dough on well-floured surface until coated with flour and no longer sticky. Shape into rolls as desired. Place on greased pans or muffin cups. Let rise in warm place until light, about 1 hour.

Bake at 400°F for 15 to 20 minutes.

Makes 2 dozen.