1/2 c. milk
1/4 c. sugar
1 tsp. salt
2 tbsp. shortening
1/4 c. warm water
1 pkg. active dry yeast (or 1 cake compressed yeast)
1 egg
2 1/2 c. sifted flour

Heat milk gently in saucepan. Stir in while it heats so it won't burn. DON'T let it boil. Set aside.

Measure sugar, salt and shortening into large bowl. Pour hot milk into bowl. Stir to melt fat and dissolve sugar and salt. Cool to lukewarm (80 to 85 degrees).

Put 1/4 cup warm water in cup - add yeast, stir until dissolved.

Add 1 cup flour to cooled milk mixture, stir until smooth. Pour yeast into batter and stir well. Scrape all of yeast out of cup. Add beaten egg and mix well. Add 1 1/2 cups flour. Mix well.

Knead dough on floured surface. Let rise for 1 1/2 hours or until double. Punch down and shape into dinner rolls. May also be used to make cinnamon rolls. Brush tops with melted butter before baking, if desired.

Bake at 350 until golden and light (about 25-35 minutes).