1 pkg. dry yeast
1/2 c. water
1 tsp. sugar
1 c. milk, scalded
1/3 c. shortening
1/4 c. & 2 tbsp. sugar
2 tsp. salt
1 beaten egg
5-5 1/2 c. flour

Oven at 425 degrees. Makes 2-2 1/2 dozen. This recipe can be easily doubled which I do for serving at Thanksgiving and Christmas.

Soften yeast in warm water (110 degrees) or compressed yeast in lukewarm water (85 degrees); add 1 teaspoon sugar to yeast mixture. Add milk and shortening cooled to lukewarm, 1/4 cup & 2 tablespoons sugar, salt and beaten egg. Add flour to make soft dough; let stand 10 minutes; knead on lightly floured board until smooth and elastic.

Place in greased bowl; turning once to grease surface - cover - store in refrigerator. Shape rolls about 2 hours before serving. Let rise until double in bulk. Bake at 425 degrees for 15-20 minutes. Punch down remaining dough and store in refrigerator.