1 c. milk
1 pkg. dry yeast
3 c. all-purpose flour
1/4 c. cooking oil
1 egg
1 tsp. salt
2 tbsp. sugar

Heat milk to scalding; cool to between 105 to 115 degrees. Put cooled milk and yeast in blender container; let stand 5 minutes.

Meanwhile, measure flour into a bowl. Cover container and run on high speed for 20 seconds. Add shortening, egg, salt and sugar; cover and run on high speed for 5 seconds. Pour into the bowl of flour; stir until thoroughly mixed. Turn dough onto lightly floured surface. Knead until smooth and elastic; about 10 minutes, adding a small amount of flour if necessary.

Turn into a greased bowl, cover and let rise until double in bulk. (Can be raised in microwave oven using your manual's instructions.) Stir down. Turn out on lightly floured surface. Divide dough into 24 equal pieces; form each into a ball.

Grease a 9"x13" pan and arrange the balls in it. Cover and let double in bulk. Bake in oven preheated to 375 degrees for 25 minutes. Remove from pan and cool on wire rack.