1/2 C. Sugar
1 Extra-Large Egg (OR 2 T. Dry Egg Powder + 1/4 C. Water)
1 T. Shortening
1 C. Milk (OR 3 T. Dry Powdered Milk + 1 C. Water)
1 t. Salt
4 1/2-5 C. Flour (enough to make a sticky dough)
1 pkg yeast (2 1/2 t. yeast), softened in 1/2 C. lukewarm water
Beat sugar and egg. Scald milk; cool (SEE NOTE BELOW). Then add to sugar and egg. Stir in shortening, yeast, salt, flour. Let rise about 2-2 1/2 hours. Shape, cut, rise again about 1/2-1 hour. bake at 400, about 12 minutes or until golden brown. Makes 16 good sized rolls. You may want to double the recipe, as these rolls disappear fast!
**NOTE - One of the greatest things about using powdered milk in recipes is that you don’t have to scald it! So use powdered milk in any recipe calling for scalded milk with out scalding it!