Rolls

Warm cup milk.

Dissolve the sugar and shortening in the milk; add yeast.

(If using dry yeast, substitute 1/2 cup water for the milk when dissolving the yeast.) Add 2 cups of flour to the yeast mixture; let stand for 45 minutes.

Add remainder of milk and enough flour to make a soft dough.

Mix and refrigerate.

Roll out dough and let rise 1 1/2 to 2 hours. Make into rolls and bake in a moderate (350°) oven until nicely browned.

The dough will keep in the refrigerator for about a week.