Rolls

1. 1

   Warm

2. 2

   1/2

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   cup milk.

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   Dissolve the sugar and shortening in the

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   milk; add yeast.

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   (If using dry yeast, substitute 1/2 cup water for the milk when dissolving the yeast.) Add 2 cups of flour to the yeast mixture; let stand for 45 minutes.

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   Add remainder

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   of milk and enough flour to make a soft dough.

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   Mix and refrigerate.

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    Roll

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    out

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    dough

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    and

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    let

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    rise 1 1/2 to 2 hours. Make

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    into

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    rolls

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    and

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    bake in a moderate (350u00b0) oven until nicely browned.

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    The dough will keep in the refrigerator for about a week.

No additional tips available.