1/4 c. water
1 c. scalded milk
1 well beaten egg
2 tbsp. shortening
1 pkg. dry yeast
2 tbsp. sugar
1 tsp. salt
3 1/2 c. flour

Preheat oven to 375 degrees. Soften the yeast in warm water. Combine scalded milk, shortening, sugar and salt, and allow this mixture to cool until it's lukewarm. Add the softened yeast and egg to the lukewarm mixture then gradually stir in the flour to form a soft dough. Beat vigorously. Cover and allow to rise for two hours until dough has doubled in bulk. Roll and cut with a biscuit cutter, then fold for Parker House rolls or place three small balls of dough in greased cupcake tin for Cloverleaf rolls. Let rise again until double in bulk, then bake for 15 to 20 minutes.