My mother received this recipe from my grandmother, who got this recipe from her elderly neighbor in the 1930s. We figure this recipe is approximately 100 years old. Don't worry - it has been tested in today's kitchen. In our family, these rolls are always made for the holidays. They are wonderful and so easy to make.

INGREDIENTS:

1/4 cup sugar
3 tablespoons vegetable shortening
1 1/2 teaspoons salt
1 cup milk
1 package active dry yeast
3/4 cup lukewarm water (105 to 115 degrees)
1 egg, beaten
4 to 4 1/2 cups all-purpose flour, divided
Butter, melted

PREPARATION:

In a large bowl, combine sugar, vegetable shortening, and salt; stir until well blended. In a small saucepan, scald milk; pour over sugar mixture. Cool to lukewarm (105 to 115 degrees).

In a small bowl, combine yeast and water; stir until yeast is dissolved. Mix in egg until well blended; stir into milk mixture.

Add 2 cups flour. Gradually stir in as much of the remaining flour as dough will absorb, mixing well. (Add additional flour carefully. You can always add more flour, but once you've added too much, the result will be a dry product.) Place dough into a well-greased bowl, turning to grease top. Cover bowl and dough with wax paper and a towel, held in place with a rubber band. Refrigerate at least 8 hours but no longer than 5 days.

Grease a baking pan or muffin cups. To bake, shape into desired rolls (cloverleaf rolls, Parker House rolls, or crescent-shaped rolls) and place onto prepared baking pan or into prepared muffin cups. Cover and let rise in a warm place (85 degrees), free from drafts, until double in bulk, about 1 hour.

Preheat oven to 400 degrees. Bake 15 to 20 minutes or until golden brown. Remove from oven and remove from pans.

Yields 18 to 24 rolls.

Source: From What's Cooking America