1 1/2 c. scalded milk
2 tbsp. sugar
1 1/2 tsp. salt
1/3 c. Crisco
1 lg. cake yeast
1/3 c. warm water
1 egg, well beaten
5 1/2 to 6 c. flour
2 tbsp. melted butter

Combine milk, sugar, salt and Crisco; let stand until lukewarm. Dissolve yeast in 1/3 cup warm water, add to milk mixture. Stir in egg. Gradually add enough flour to make a soft dough that leaves side of bowl.

Cover and let rise until double in bulk. Punch down and knead five or six times. Shape as desired. Brush with melted butter. Let raise until double, about 1/2 hour. Bake at 425 degrees 10 to 15 minutes. Makes three dozen rolls.