1 package dry yeast
1/4 cup sugar
1 cup milk, scalded
2 tablespoons sugar
2 tablespoons shortening
1/2 teaspoon salt
3 1/2 cups sifted flour
Soften dry yeast in warm water.
Combine milk, sugar, shortening, and salt. Cool to lukewarm. Add 1 cup flour; beat well. Beat in softened yeast and egg. Gradually add remaining flour to form a soft dough, beating well. Add extra flour if too sticky. If you have time, cover and set in a warm place – let rise until double; 1 1/2 – 2 hours. Kneed on waxed paper, pat out 1/2-inch thick, cut into circles, cover the top with melted butter, fold over in half in the shape of a half-moon, place on a buttered cookie sheet – let rise in warm place 10 minutes. Bake at 400-degrees.
Yield – 16 rolls.
Richer Version: increase shortening or sugar or both to 1/4 cup.
Cinnamon Rolls: Brown sugar, cinnamon, melted butter.