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

Mix and cool to lukewarm milk, sugar, shortening and salt. Dissolve yeast in lukewarm water and add to milk mixture; mix well. Blend in egg. Add gradually, 1 cup at a time, the flour. Mix until well blended. Cover and store in refrigerator at least 2 hours or until needed.

Shape chilled dough into cloverleaf rolls. Let rise until double in bulk.

Bake 20 minutes at 400°F.