My Basic Roll Recipe 1 pkg. (or 1 tbsp.) active dry yeast or 1 cake compressed yeast 1/4 c. water (warm for dry yeast, lukewarm for compressed yeast) 1 c. milk, scalded 3 tbsp. sugar 1 1/2 tsp. salt 1 egg, beaten 1 1/2 c. sifted, enriched flour 3 tbsp. soft shortening 2 c. sifted, enriched flour (about) In a small mixing bowl put 1/4 cup water. Sprinkle the yeast over the water and let stand 8 or 10 minutes. Scald the milk in a small pan. To scald means to place over medium heat until the milk is almost boiling, but not quite boiling. Put the sugar and salt into a large bowl, and pour in milk. Stir until sugar and salt are dissolved. Cool to lukewarm. When you are sure the milk-sugar-salt mixture is cool, add the yeast and water, and stir. Stir in the beaten egg. Stir in 1 1/2 cups sifted flour and beat until very smooth. Add the soft shortening and beat again until smooth. Sift in about 1 1/2 cups more of flour, and stir. Use more flour if the dough is too sticky. Stir until the dough forms a rough ball. Turn the dough onto a lightly floured board or pastry canvas. Knead until smooth, about 3 or 4 minutes. Grease the bowl well. Put in the dough, and turn it over so the greased side is on top. Cover with a clean kitchen towel, and set in a warm place to rise, out of any drafts. When the dough is double in bulk (twice as big as when it started) turn it onto a lightly floured board, and divide in half. Set one half aside to make into cinnamon rolls. Form half of the dough into a roll about 9 inches long. With a sharp knife cut into 12 equal pieces of dough. Form each piece into a smooth ball, and place in a greased 9-inch square pan. Brush the tops of the rolls with melted butter or shortening. Cover with a kitchen towel, and let rise in a warm place until double in bulk. Bake in a hot oven (400°) about 20 minutes. Remove from pan to cool. Makes 12 rolls. Note: (Add shortening to hot milk, let cool until lukewarm, add yeast and beaten egg) Baked during baking time 400° may be a little too hot for our oven! So try 375° or 350° I pushed it 375° & put them in at 350° Very Good Date fudge tried this June 1/1957