3 to 3 1/2 c. sifted flour
1 pkg. active dry yeast
1 1/4 c milk
1/4 c. sugar
1/4 c. Crisco
1 tsp. salt
1 egg

In large mixer bowl, combine 1 1/3 cup of the flour and the yeast. Heat together milk, sugar, Crisco, and salt just until warm; stir occasionally, to melt Crisco. Add to dry ingredients in mixer bowl; add egg. Beat at low speed for 1 1/ minute; scrape sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough. Place in greased bowl; turn once to grease surface. Cover; let rise until double (1 to 1 1/2 hours). Punch down, turn out on lightly floured surface. Cover; let rise 10 minutes. Shape as desired. Cover and let rolls rise until double, 30-45 minutes.

Bake on greased baking sheet or in greased muffin tins at 400 degrees for 12-15 minutes. Makes about 2 dozen.