1 pkg. dry yeast
1/4 c. warm water
1 c. milk, scalded
2 tbsp. sugar
2 tbsp. shortening
1 tbsp. salt
1 egg
3 1/2 c. flour

Dissolve yeast in warm water (110 degrees). Combine milk, shortening, sugar and salt. Cool to lukewarm. Add 1 cup flour and beat well. Add yeast and egg; beat again. Add remaining flour to make a soft dough. Cover and place in warm place and let rise until double in bulk (1 1/2 to 2 hours).

Shape into desired sizes and place on greased cookie sheet. Let rise until double (about 30-45 minutes). Bake at 375 degrees for 20 minutes or until nicely browned. Makes about 1 1/2 dozen large buns. Can be used for cinnamon rolls also.

The hardest instrument to play is second fiddle.
GARLIC TOAST

1 loaf French bread, cut up
1 c. butter
2 tbsp. garlic juice (shake first)

Melt butter and garlic juice. Brush on slices of French bread (both sides). Place on cookie sheet. Sprinkle lightly with garlic salt. Bake at 450 degrees until slightly browned, check often.