|Active dry yeast/1 cake compressed yeast||1 Tablespoon (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs), scalded|
|All purpose flour||2 Cup (32 tbs), sifted|
|Slightly beaten egg||1|
|All purpose flour||1 1⁄4 Cup (20 tbs), sifted|
Soften dry yeast in warm water (110°) or compressed yeast in lukewarm water (85°).
Combine shortening, sugar, and salt in a large mixing bowl.
Add scalded milk; stir till shortening is melted.
Cool to lukewarm.
Start mixer on medium speed (or beat by-hand) ; add 2 cups flour.
Beat 1 minute or until gluten strands are practically visible.
Stop the mixer.
Add softened yeast and egg.
Beat batter smooth on medium speed, about 1/2 minute.
Add remaining 1 1/4 cups flour.Beat batter at medium speed until smooth, about 2 minutes.
Since batter is stiff, you might need to push it away from beaters with a rubber scraper occasionally.
Cover dough and let rise till double, about 1 hour.
Stir down and beat thoroughly with a wooden spoon.
Make into Dinner Rolls or Butterscotch Dainties.
For Cinnamon Nut Whirls chill dough overnight.