1 pkg. yeast
1/2 tsp. sugar
1/8 c. lukewarm water
1 c. scalded milk
1/4 c. sugar
1 3/4 tsp. salt
1 1/2 tsp. shortening
1 beaten egg
2 c. grain sorghum flour
1 1/2 c. flour

Dissolve yeast and teaspoon of sugar in water. Combine scalded milk, sugar, salt, and shortening and cool to lukewarm. Add softened yeast, then egg. Add 1/2 cup hergari flour and 1 cup flour sifted together, beat until smooth. Add remaining flour or enough to make a soft dough, without kneading. Place in a greased bowl and let rise. When double in bulk knead well, making into rolls and let rise in moderately warm place until double in bulk. Bake in moderately hot oven (400 degrees) 15 to 20 minutes. Remove from pan and brush with butter. Makes 2 dozen rolls.

During World War II, we experimented in making our own flour out of our own grain, hegari. We bought hand grist mills and hand ground our own flour. To prepare the grain; was grain three times and rinse again if water is not clear. Dry the grain in the sun or in an oven with a very low temperature. Then grind the dry grain very fine; and if desired this can be sifted to remove larger pieces. The flour should be like the consistency of grits.