Butterfly Yeast Rolls

Makes one dozen

1 env. active dry yeast

1/4 c. warm water, 110 to 115 degrees

1 c. milk

1/4 c. sugar

1/4 c. shortening

1 t. salt

3-1/2 c. all-purpose flour, divided

1 egg, beaten

In a small bowl, mix yeast with warm water; let stand for 5 minutes. Heat milk in a small saucepan over low heat just until boiling; let cool slightly. In a large bowl, combine milk, sugar, shortening and salt. Add 1-1/2 cups flour and beat well. Beat in yeast mixture and egg. Gradually knead in remaining flour to form a soft dough. Place in a greased bowl, turning once. Cover and let rise in a warm place for 2 hours. Punch dough down; turn out on a floured surface. Shape into 36 walnut-size balls; place 3 balls in each of 12 greased muffin cups. Cover and let rise for 45 minutes. Bake at 400 degrees for 12 to 15 minutes, or until golden.

Give homebaked breads a mouthwatering golden finish. Whisk together an egg yolk and a tablespoon of water in a cup. Brush the mixture over the dough just before popping it into the oven...that’s it!