1 pkg. active dry yeast
1/4 c. warm water (105-115 degrees)
3/4 c. lukewarm milk, scalded then cooled
1/4 c. sugar
1 tsp. salt
1 egg
1/4 c. shortening or butter, softened
3 1/2 - 3 1/4 c. all purpose flour

Dissolve yeast in warm water. Stir in milk, sugar, salt, egg, shortening and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 to 2 hours. (Dough is ready if impression remains.)

Punch down dough; divide in half. Use half the dough in each of the variations. Let rise 20 minutes before baking. Heat oven to 400 degrees. Bake rolls 15 to 20 minutes.

If using self rising flour, omit salt.