1 c. milk
3 tbsp. shortening
2 tbsp. sugar
1 tsp. salt
1 pkg. yeast
1/4 c. lukewarm water
3 c. sifted all purpose flour

Scald milk. Stir in shortening, sugar, and salt. Sprinkle or crumble yeast over lukewarm water in large mixing bowl, and let stand to soften. Cool milk mixture to lukewarm and stir into softened yeast. Add about 1 cup of flour, and beat until smooth. Stir in the rest of the flour, as needed, to make a dough that is soft, but not so soft that it sticks to the bowl.

Turn dough onto floured board, scraping mixing bowl clean (set bowl aside to be used later). Knead dough for 5-8 minutes, or until smooth and until small bubbles of gas appears beneath the surface. Grease the set aside mixing bowl lightly and return kneaded dough to it, turning dough to cover all surfaces with the grease.

Cover mixing bowl with towel, and set in warm place so dough will rise until about double in size. Turn dough onto lightly floured board, and knead lightly to break up large gas bubbles. Cut dough into pieces about the size of a small egg. Fold sides of pieces under until the top is smooth, and place close together in greased baking pan, 2 inches apart on greased baking sheet, or in greased muffin pans.

Cover with towel and set in warm place so rolls will rise until about double in size. Bake at 400 degrees for 12-15 minutes. Serve hot. Makes 1 1/2 dozen rolls.