|Sifted flour||3 1⁄2 Cup (56 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
In large mixer bowl, combine 1 1/3 cup of the flour and the yeast.
Heat together milk, sugar, vegetable shortening, and salt just until warm; stir occasionally to melt vegetable shortening.
Add to dry ingredients in mixer bowl; add egg.
Beat at low speed of electric mixer for 1/2 minute; scrape sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a soft dough.
Place in greased bowl; turn once to grease surface.
Cover; let rise until double, 1 to 1 1/2 hours.
Punch down; turn out on lightly floured surface.
Cover; let rest 10 minutes.
Shape as desired.
Cover and let shaped rolls rise until double, 30 to 45 minutes.
Bake on greased baking sheet or in greased muffin pans at 400° for 12 to 15 minutes.