1 3/4 c. milk, scalded
5 tbsp. Crisco or butter or solid butter
3 tbsp. sugar
1 egg
3 tsp. salt
2 pkgs. yeast dissolved in 1/2 c. lukewarm water
4 1/2 to 6 c. flour

Add shortening, sugar and salt to scaled milk and cool to lukewarm. Add yeast, egg and 2 cups flour. Beat well. Add enough flour to make a medium soft dough, stiff enough to handle. Cover and let rise to double in bulk. Beat down.

With well-oiled hands form in small balls (about the size of a quarter) and place 3 balls in each cup of well-oiled muffin pan. After rising, bake at 400 degrees for 15 to 20 minutes. Makes 2 1/2 to 3 dozen rolls. Amount of flour needed varies with humidity and egg size. (NOTE: To form ball, push dough up into circle formed by touching index finger to thumb like the "o.k." sign.)