Brown ‘N Serve Rolls

Class of 1940

• 2 cups milk, scalded
• 1/3 cup sugar
• 2 yeast cakes, crumbled
• 6-1/2 cups enriched flour
• 1 Tbsp salt
• 2 eggs
• 1/3 cup melted shortening

Cool milk to lukewarm. Stir in sugar and yeast. Add 2 cups flour and salt and beat with electric mixer until smooth. Beat in eggs and cooled shortening. Stir in remaining flour. Brush with softened shortening, cover and let stand in warm place about 30 minutes. Shape into rolls and place on oiled baking sheet or in muffin pans. Brush rolls with shortening and let rise in a warm place until light, about 30 minutes, but not until double in bulk.

Bake in 300 degree oven for 10-12 minutes. Remove from oven while still white. Cool in pan. Wrap for storage in refrigerator or freezer.

BROWN ‘N SERVE: Place rolls on baking sheet; brush with butter or margarine. Bake at 400 degrees for 7-10 minutes or to a golden brown.

Yield: 3 dozen clover rolls or 4 dozen Parkerhouse rolls