1 c. scalded milk
1 tsp. salt
2-3 tbsp. sugar
1 cake yeast
3 tbsp. melted shortening
1 egg yolk
3 c. or less enriched flour

Add salt, yeast, and sugar to cooled milk. Add 1/2 flour and mix. Add beaten egg and melted shortening. Add remaining flour and mix well. Turn out on floured board and knead until dough becomes smooth and elastic. Cover and put in warm place until dough doubles in bulk, about 1 hour. Punch down and let raise again. Shape into rolls and bake at 400 degrees 8-10 minutes

Dough cut by biscuit cutter, brushed with melted butter and folded in half, Parkerhouse rolls dough rolled in small balls, three or four to a cupcake pan opening, cloverleaf rolls dough cut in rectangles and placed in cupcake openings in stacks of 3 or 4, fantail rolls.

The dough may be rolled out and covered with cinnamon, sugar, and raisins; rolled up and cut into cinnamon rolls. (I always double this recipe.)