1 c. milk
4 tbsp. melted shortening
2 tbsp. sugar
1 tbsp. salt
1 cake yeast
1 c. lukewarm water
6 c. flour

Scald milk and cool to lukewarm. Add melted shortening, sugar and salt. Dissolve crumbled yeast in lukewarm water and add to first mixture. Add flour to make a moderately soft dough. Mix well. Remove to lightly floured board. Knead until smooth. Place dough in greased bowl. Cover tightly. Let rise in warm place until almost doubled. Remove dough to a lightly floured board. Flatten to remove gas bubbles and form into a roll.

Grease muffin rings and place on a greased pan. Cut off pieces of dough large enough to fill rings 1/3 full. Put dough in rings and flatten out. Cover and allow to rise in warm place until rings are about 3/4 full. Or roll out dough about 1/3 inch thick. Cut with floured cookie cutter. Let rise until light. Bake on lightly greased griddle that is not too hot. Turn when browned and bake other side when cool, split open and toast then.