1 egg
1 pkg. dry yeast or 1 cake compressed
2 c. milk, scalded & cooled
2 tbsp. sugar
1 tbsp. salt
6 c. flour
2 tbsp. soft shortening

Crumble yeast into a bowl. Add lukewarm liquid. Add sugar and salt; dissolve completely. Sift flour once before measuring. Spoon lightly into cup measure. Add all the flour to the liquid at once, working it in thoroughly with hands. Work in soft shortening.

Knead gently in bowl and set to rise in greased bowl for 2 hours. Punch dough. Let rise to a little less than double in about 45 minutes. Mold little round balls, putting 3 balls in greased muffin cups or cupcake pans. Rise 1/2 hour and then bake. When baked, butter tops.