Charlene's Recipe

Light rolls

Category: Main street

Makes about 3 dozen rolls; depending on shape

1 1/2 cups scalded milk
1 1/2 tsp salt
2 pkgs dry yeast
1 egg, well beaten
2 Tbsp sugar
1/3 cup shortening
1/3 cup very warm water
4 1/2 to 5 cups all purpose flour
melted margarine

Combine milk, sugar, salt and shortening; let stand until lukewarm. Dissolve yeast in very warm water; add to milk mixture. Stir in egg. Gradually add enough flour to make a soft dough that leaves sides of bowl. Cover with towel and let rise in a warm place until doubled in bulk. Punch dough down and turn out on a lightly floured board or pastry cloth; knead lightly. Shape into crescent, Parker House, cloverleaf or pan rolls. Brush with melted butter or margarine. Let rise until doubled in bulk (about 45 minutes). Bake at 425 F for 10-15 minutes.