1 pkg. active dry yeast
1/4 c. water
1 c. scalded milk
2 tbsp. sugar
2 tbsp. shortening
1 tsp. salt
3 1/2 c. flour
1 egg

Soften dry yeast in warm water, 110 degrees (also 2 tablespoons sugar in this). Combine milk, shortening and salt. Cool to lukewarm. Add 1 cup flour. Beat well. Beat in softened yeast mixture and egg. Gradually add remaining flour to form soft dough, beating well. Roll about 1/2 inch thick on lightly floured surface. Cut and brush with melted butter. Make a crease with back of knife. Fold so tops overlay slightly, seal edges. Place on greased cookie sheet. Brush with melted butter. Let rolls rise until double. Bake in 400 degree oven for about 15 minutes.