(Can be refrigerated up to 4 days.)

1 pkg. yeast
1/4 c. warm water
1 c. milk, scalded
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
3 1/2 c. flour
1 egg

Soften yeast in water. Combine scalded milk, sugar, shortening and salt. Cool to lukewarm; add 1 1/2 cups flour. Beat well. Add egg, yeast and gradually add rest of flour. Place in a greased bowl, cover and let rise until double. Turn out on floured surface and shape into rolls (cloverleaf, parker house, crescents). Let rise about 45 minutes or until double. Bake for 12 to 15 minutes in 350 degree oven.

Makes 2 dozen rolls.

Note: Dough may be refrigerated at this point.