1 cake compressed yeast
2 1/2 cps milk
2 tbsp sugar
2 tsp salt
5 cps flour
1/2 cp shortening
1 - Crumble yeast, add milk which has been scalded and cooled.
2 - Cream sugar and shortening, add salt and yeast mixture.
3 - Sift flour once before measuring.
4 - Add to yeast and beat until smooth.
5 - Allow to rise until double in bulk.
6 - Place a large tbsp of dough in each greased muffin tin being careful not to release gas.
7 - Let rise again until double in bulk.
8 - Bake 425 degrees and brush with buter after removing from oven.
9 - Delicious with marmalade and tea.