Yeast Rolls

3 ½ cups all-purpose flour
1 pkg. active dry yeast
¼ cup shortening
¼ cup granulated sugar
1 ¼ cups milk
¼ teaspoon salt
1 whole egg
Oven:  4000

Combine milk, salt, sugar and shortening and heat just till shortening begins to melt.  Cool to lukewarm. Combine 1 ½ cups of the flour with the yeast in large mixing bowl.  Blend in liquid ingredients until dry ingredients are moistened.  Beat in egg, blending until gluten strands appear.  Stir in enough remaining flour to make a soft working dough.  Turn out and knead until smooth and springy.  Place in greased bowl, cover and let rise 1 hour in warm draft-free area.  Turn out onto floured surface, divide into 16 balls.  Place in lightly greased biscuit (sheet cake) pan, cover and let rise until double again, about 45 minutes.  Bake for approximately 15 minutes or until golden brown.
 
 

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