|Bottled milk/6 tablespoon evaporated milk and 6 tablespoon water||3⁄4 Cup (12 tbs)|
|Granulated sugar||1 Tablespoon|
|Fresh yeast cake||1|
|All purpose flour||2 Cup (32 tbs), sifted|
|Melted fat||2 Tablespoon|
Combine milk, sugar, salt, and shortening, and heat until shortening melts.
Cool to lukewarm.
Add crumbled yeast, and stir until dissolved.
Add 1 c of flour, beat smooth with spoon.
Add remaining 1 c flour or enough to make soft dough, easily handled; beat smooth.
Brush top of dough and inside of bowl with melted fat or salad oil; cover, and let rise in a warm place (80°-85°F.) until double in bulk—about 30 min.
Toss dough onto lightly floured board, and cut into 10 equal pieces.
Form each piece into a ball; then place in greased or oiled 2 1/2" muffin pans.
Cover with a clean towel, then let rise until double in bulk— about 20 min.
Bake in hot oven of 450°F for 15 min.