INGREDIENTS

INSTRUCTIONS

Scald milk and pour over sugar, shortening, & salt. Let it cool to
lukewarm while softening yeast in a small bowl with the warm water.
When soft, add the egg and beat together slightly. Pour the yeast/egg
mixture into the milk mixture and stir them together. The flour may  be
sifted or poured into the liquid. With a large spoon, stir until
flour/milk is well mixed. You should have a firm, but not stiff  dough.
Without removing it from the bowl, cover the dough with a  plate or
towel and set aside to rise until double in bulk (about 2  hrs
depending on the temperature in the kitchen). Instead of letting  the
dough rise at this point you may put it in the refrigerator and  use it
later, or the next day. Watch to make sure it doesn't spill  out of the
bowl.  If it starts to spill before you're ready to use  it, punch it
back down. Refrigerated dough is easier to handle but  takes longer to
rise. BREAD: If you want to make bread, dump the  dough out of the bowl
onto a floured surface and with more flour as  needed to keep it from
sticking, knead it until springy and easy to  handle. This dough does
not require a lot of kneading; only enough to  make it easy to handle.
For 2 medium size loaves cut the dough in  half and knead/shape each
into loaves and put into greased baking  pans. Allow about 2 hours for
the dough to double again. Bake in a  375 degree oven until lightly
browned on top (if uncertain whether or  not bread is done, tip out of
pan and see if bottom is browned too).  ROLLS: To make rolls, work and
knead dough until springy and easily  handled. Roll out with a rolling
pin and cut with a biscuit cutter  and fold over and place on a greased
cookie sheet (Parkerhouse  rolls), or break dough into small pieces,
make into little balls and  place 3 in each section of a greased muffin
pan (Cloverleaf rolls).  SWEET ROLLS: For Christmas bread or sweet
rolls, roll out dough as  for Parkerhouse rolls, except trying to make
an oblong instead of a  round. Spread it with raisins and sprinkle with
cinnamon and sugar.  Dot with butter and roll as for a jelly roll.
Slice and place on a  greased pan or make into a circle and make
slashes through the dough  at intervals. Let rise and bake as for
loaves. Top with an icing made  of confectioners' sugar, melted butter,
milk, and vanilla or rum  flavoring and drizzle over the bread or rolls
while hot. Decorate  with nuts or fruits. If you want to make a whole
wheat bread, use  half white and half whole wheat flour, and use brown
sugar instead of  white.  The amounts above will yield 1 large or 2
medium loaves of  bread, or 2 dozen large rolls.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 96
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 9.3mg
Sodium: 103.8mg
Potassium: 33.1mg
Carbohydrates: 16.4g
Fiber: <1g
Sugar: 2.5g
Protein: 2.4g