INGREDIENTS

INSTRUCTIONS

In mixing bowl, dissolve yeast in water. Add sugar, salt and about
half the flour. Beat thoroughly 2 minutes. Add egg and shortening;
gradually beat in remaining flour until smooth and cover with damp
cloth. Place in refrigertor Punch down as dough rises. About 2 hours
before baking, cut off desired amount; return remaining dough to
refrigerator. Shape into rolls and place on greased baking sheet;
Cover. Let rise 2 hours. Bake at 400 for 12-15 mins. Makes about 4
dozen medium rolls. Sweet rolls may be made from this by rolling out
dough, spreading with thin layer of butter and sprinkling with sugar,
cinnamon and chopped pecans or raisins. Roll up like jelly roll,  slice
3/4 inch thick, place on greased cookie sheet. Let rise and  bake. Ice
with powdered sugar, water and vanilla mixed to desired  consistency.
MRS D.L. LOOMIS (ESTELLE)  POPLAR GROVE, AR  From the book <High Cotton
Cookin'>, Marvell Academy Mothers Assn,  Marvell, AR  72366, ISBN
0-918544-14-9, downloaded from Glen's MM  Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 27
Total Fat: 3g
Cholesterol: 8.9mg
Sodium: 788.5mg
Potassium: 127.9mg
Carbohydrates: 32.1g
Fiber: <1g
Sugar: 4.3g
Protein: 5.8g