Yeast Rolls

• 1 c. milk
• 1/4 c. warm water (1/2 c. if using cake yeast)
• 3 Tbsp. shortening
• 3 c. sifted flour
• melted butter (for brushing rolls)
• 1 pkg. active dry yeast or 1 yeast cake
• 1/4 c. sugar
• 1 tsp. salt
• 1 egg, well beaten

1. Scald milk.
2. Meanwhile, soften the yeast in the water.
3. Let stand 5 to 10 minutes before pouring into mixture of sugar, shortening, salt and 1/2 cup of the flour which has been blended with the scalded milk.
4. Add about half of the remaining flour to the yeast mixture and beat until very smooth.
5. Beat in egg, then add enough of the flour to make a soft dough.
6. Turn dough onto a lightly floured surface and let stand 5 to 10 minutes.
7. (If this is to be used for hot cross buns, sift 1 teaspoon cinnamon, 1/4 teaspoon allspice with flour.
8. Stir in 1 cup currants and 3 ounces of chopped candied citron.)
9. Knead until the dough is smooth and elastic.

milk, warm water, shortening, flour, butter, active dry yeast, sugar, salt, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=921842 (may not work)