1 c. milk
5 tbsp. sugar
1 tbsp. salt
1 egg (beaten)
6 tbsp. melted butter/shortening
1 or 2 cakes Fleischmann's yeast OR
1 or 2 pkg. Fleischmann's dry yeast
1 c. lukewarm water
6 (about) c. sifted flour

Scald milk, add sugar and salt, cool to lukewarm. Dissolve yeast in lukewarm water; set aside for 5 minutes.

Combine yeast and cooled milk mixture. Add beaten egg and melted butter/shortening. Gradually add flour.

Turn out onto a lightly floured board and knead for 5 minutes until dough is smooth and elastic adding a small amount of flour if needed to keep dough from sticking (but not too much).

Place dough in an oiled bowl, turning once to coat on all sides. Cover and place bowl in a warm, draft-free place until doubled in bulk.

When dough has risen, punch down and form into rolls. Place rolls in greased muffin cups or on baking sheets and allow to rise until doubled in size.

Bake at 375°F for 15 to 20 minutes or until rolls are golden.

Brush tops with melted butter while still warm.