Speedy Batter Rolls
Lexington Herald
1 pkg active dry yeast
1/4 C warm water
½ C scalded milk, cooled
1/4 C soft shortening
1 large egg–room temperature best
2 T sugar
1 t salt
2 1/4 C sifted all-purpose flour.
Pour lukewarm water into a slightly warm mixing bowl.
Dissolve yeast.
Stir well.
Add milk, shortening, egg and dry ingredients.
Mix on low speed until all ingredients are blended. Beat 2 minutes at moderate speed.
Cover with waxed paper. Set in warm place and let rise until double in bulk.
Beat 20 to 30 strokes by hand and drop into muffin pans–filling about ½ full. Cover again and let rise until batter reaches top of pan.
Bake in a preheated 375 oven for 15 to 20 minutes.