Ingredients

Instructions

½ C. milk 2 T. shortening ¼ C. sugar 1 t. Salt 1 cake yeast ¼ C. lukewarm water 1 beaten egg ½ t. Grated lemon peel 2 ½ C. enriched flour

Combine milk, shortening, sugar + salt; cool to lukewarm. Add yeast softened in lukewarm water; add egg + grated lemon peel. Gradually stir in flour to form soft dough. Do not expect a stiff dough. If desired place dough in greased bowl, covered, and store in refrigerator 2 or more hours. Or, turn our on well-floured surface. Let rise 10 minutes. Shape rolls. Cover + let rise in warm place until double. Bake in moderate oven (350F) 25 min. 8-10 rolls. Butterfly - Roll + cut in 1 - 1 ½ in. slices. Press handle of spoon into center of rolls. Fan - Fold 6 x 16 in. strips over. Cut into 4 in. rolls. Cut 5 gashes in each roll. Curlicue - 2 rectangles 8 x 11 in. - Fill, roll, clip gashes down outside of each roll. Turn rolls in alternating sides.