½ cup warm water
2 cakes yeast
1 egg
4½ cups sifted flour
Scald milk. Add sugar, salt, shortening and stir. Cool this mixture until lukewarm. Soften yeast cakes in warm water and let stand until dissolved. Stir and add lukewarm milk mixture. Add beaten egg and 2 cups flour, beat until smooth. Add remaining flour and mix well. Place dough in a lightly greased bowl and brush top with melted shortening. Cover and store in refrigerator, at least 2 hours. When ready to use, punch dough down and cut off as much dough as desired. Form rolls and place in greased muffin pans. Brush with melted butter, cover and let rise in a warm place until doubled in bulk. Bake in hot oven (425°F.) about 15 minutes. Makes about 2 dozen rolls.
FOUNDATION SWEET DOUGH
2 cakes yeast
¼ cup lukewarm water
1 cup milk
¼ cup butter