Serves: 5
Total Calories: 540

1 package yeast active dry
1 1/4 cups water warm
1 teaspoon sugar
1/2 cup milk
2 cups flour
1/4 cup vegetable shortening solid or lard
1/4 cup sugar
1 1/2 teaspoons salt
3 cups flour

In large bowl mix yeast, 1/4 cup warm water and 1 teaspoon sugar set aside for 5 to 10 minutes until bubbly and light. Add milk and 1 cup water. Stir in 2 cups flour and beat 10 strokes set aside for 1/2 hour until light sponge is produced. Add shortening, 1/4 cup sugar, and salt combine well. Add 3 cups flour or even a bit more to form a stiff dough. Set dough in greased bowl turn and cover. Let rise until double in bulk. Punch dough down and let rise until double in bulk a second time. Shape into small cocktail size rolls, about 1 1/2 inches in diameter. Place on greased cookie sheets and cover. Let rise until double in bulk, about 1/2 hour. Bake in a preheated 350° F oven for 15 to 20 minutes or until well browned.

Note: These rolls can be made ahead and frozen until ready for use. Warm before serving, if desired.

Nutritional Facts:

Serves: 5
Total Calories: 540
Calories from Fat: 93

More Recipes from the Recipes for Summer Days Cookbook:
Chili-Cheddar Corn Bread
Crisp Fried Won Ton Squares
Hors D'Oeuvre Rolls
Indian Squash Bread
Jalapeno Corn Bread Muffins