School House Rolls


1/2 C. powdered milk 
2 pkgs. active yeast
1/2 C. sugar
1/2 C. shortening (do not use oil or butter, shortening only)
1 1/2 C. warm water
4 C. all purpose flour
1 1/4 tsp. salt

How to make this recipe

Dissolve the yeast in 1/2 C. water along with 1/2 tsp. sugar. Allow to foam. Put all the dry ingredients in a stand mixer, add the shortening and blend on low speed. Add the foamed yeast to the mixture. Add the remaining water and blend well. Remove the dough from the mixer and turn it out onto a floured surface. Kneading the dough a couple of minutes and form it into a ball, (Just realized I wrote bowl in the Vol. 3 cookbook that contains this recipe, should read ball, sorry). Place the dough into a greased bowl, cover and let rise until double in size. Punch down the dough, knead again for a couple of minutes and divide the dough in half. Roll out each half to 1/2" thickness. Cut with a biscuit cutter and place on a greased baking sheet. Let rise again until double in size. Bake in a 375 degree oven until golden brown on top. Brush with melted butter.