Sweet Rolls
1 cup milk, scalded
1 cake fresh or 1 pkg granular yeast
1/2 cup shortening
1/2 sugar
3 beaten eggs
1 tsp. salt
4-1/2 cups flour
Combine milk, shortening, sugar, and salt; cool to lukewarm. Add crumbled yeast and stir well. Add eggs, then flour; mix to smooth, soft dough. Knead lightly on floured surface. Place dough in greased bowl; cover and let rise until at least doubled in bulk. Divide dough in thirds; roll each third on lightly floured surface to 9 inch circle. Brush with melted fat. Cut each circle in 12 to 16 wedge-shaped pieces; roll each wedge, starting with wide end and rolling to point. Arrange in greased baking pan and brush with melted fat or salad oil. Cover and let rise until very light. Bake in moderately hot oven (400 degrees to 425 degrees) 15 minutes. For crescents, shape in curve in baking pan. Makes 3 dozen rolls.
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