1 1/2 c. milk
1/2 yeast cake or pkg.
4 c. sifted flour
1 tsp. sugar
1 tsp. salt
1 egg
3 tsp. melted shortening

Scald, then cool milk to lukewarm. Dissolve the yeast in 1/2 cup of milk. Sift the dry ingredients together. Make a hollow in the center and pour in the dissolved yeast with the beaten egg, remaining milk, and shortening. Mix to a light dough and knead until smooth and elastic. Place in a greased bowl. Brush over with melted shortening. Cover lightly with a cloth and set aside in a warm place to rise until double in bulk. Turn onto a floured board and if necessary, work in a little additional flour. Roll out into a sheet about 3/4 inches thick. Cut into rounds with large biscuit cutter. Brush with melted butter. Fold over in half and place a little distance a part on greased baking pan. Brush the top with melted butter. Again allow to rise until very light. Bake in hot oven (375 to 400 degrees) for 15 to 20 minutes.