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

Soften yeast in warm (110 degree) water. Combine milk, sugar, shortening, and salt; cool to lukewarm. Add 1 1/2 cups flour, beat well. Beat in yeast and egg. Gradually add remaining flour to form soft dough. Beat well. Place in greased bowl, turning once to grease surface.

Cover and let rise until double, 1 1/2 to 2 hours. Turn out on lightly floured surface and roll dough 3/8 to 1/2 inch thick; cut with floured 2 1/2 inch round cutter; brush with butter. Make off center crease. Fold so tops overlaps slightly; seal end edges of each roll.

Cover and let rise until double, 30-45 minutes. Bake at 400 degrees for 15-20 minutes or until golden brown on top. Makes 1 dozen.