1 c. yeast ferment
3/2 tsp. salt
Flour
3 tbsp. sugar
1 1/2 tbsp. melted shortening

If the ferment has been stored in refrigerator, stir thoroughly and warm to room temperature by setting in pan of warm water. Add sugar, salt and melted shortening. Add flour slowly, beating thoroughly after each addition until dough is just stiff enough to knead. Knead on lightly floured board until smooth and elastic. Cover with a warm, damp cloth and allow to double in bulk. Work down again, cover and allow to double in bulk. Form into rolls, place on well oiled baking sheet. Cover and let rise until treble in bulk. Bake in hot oven (450 degrees) for 12 to 15 minutes. Makes 24 rolls.