Combine milk, shortening, sugar and salt stir until shortening melts. Cool to 105-115. Dissolve yeast in warm water in a large mixing bowl. Stir in milk mixture, eggs and flavorings. Gradually stir in flour to make a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic about 5 min. Place in a well greased bowl, turning to greast top. Cover and let rise in a warm place free from drafts, 1 hr. Or until doubled in bulk. (Watch closely, it usually doubles in no time at all). Punch dough down and divide in half. Turn dough out onto a lightly floured board. Roll each half into a 12 x 6" rectangle. Brush 2 T butter over top of each. Cut t each rectangle into 6 1" strips. Stack 6 strips of dough, butter side up on top of one another. Cut each stack into 12 pieces about 1" wide. Place in well buttered muffin cups sideways.

(cut side down) Cover and let rise in a warm place free from drafts for 30 min. Bake at 425 for 10-12 minutes.

Makes 48 rolls.

These were originally posted by Barbara and are really great. I nominate them for the hall of fame !!!

From Southern Living Annual Recipes 1980.

D.ADAMS44 [David] (Forwarded) Forwarded)

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