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Yeast Rolls
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Yield: 2 to 3 dozen, depending on size
Preparation time:
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| 1 package | active dry yeast |
| 1/4 cup | warm water |
| 3/4 cup | hot milk |
| 3 tablespoons | shortening |
| 3 tablespoons | granulated sugar |
| 1 1/4 teaspoons | salt |
| 1 | egg, beaten |
| 4 cups | all-purpose flour, or enough to make stiff dough |
| melted butter |
Dissolve yeast in warm water. Mix hot milk, shortening, sugar, and salt in large mixing bowl. Cool to lukewarm. Stir in yeast and beaten egg. Add 2 cups flour and beat until smooth. Gradually stir in more flour until dough leaves sides of bowl. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Place in a large buttered bowl. Turn over once to grease upper side of dough. Cover dough and let rise in warm, draft-free place until almost double in bulk, about 1 hour. Press dough down into bowl to remove the big air bubbles. Put a little shortening or butter on hands. Divide dough into small pieces. Roll into balls and place in shallow greased baking pan with sides touching. Cover loosely with cloth. Let rise in warm place until double in bulk, about 45 to 60 minutes. Bake in preheated 400° oven 15 to 20 minutes, or less times if your rolls are small. Remove from oven and brush with melted butter while hot. Makes 2 to 3 dozen, depending on size.
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