Soften yeast in cooled milk, add salt, shortening, sugar, water. Add flour a little at a time, beating thoroughly after each addition. Turn on lightly floured board, knead until smooth. Roll to 1/3 inch thickness. Cut in rounds 2 inches in diameter, crease middle of each with a knife. Brush 1/2 lightly with butter, fold over, pressing togehter with palm of hand. Place on well oiled baking sheet, let rise until treble in bulk. Bake 15 to 18 minutes 450 F.

Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966. Compiled by members of Ohio State Grange Home Economics Committee.