2 PKG DRY YEAST 4 Tap.SALT

1 C. MILK 1 Cup LUKEWARM WATER

4 Tbsp.SUGAR FLOUR

4 Tbsp.CRISCO

PUT YEAST IN A MUG WITH 1 TABLESPOON SUGAR. ADD LUKEWARM WATER, MIX WELL AND LET SET. HEAT MILK; MIX SUGAR, CRISCO AND SALT IN MEDIUM-SIZE MIXING BOWL. WHEN MILK IS HEADED, POUR OVER THE SUGAR, CRISCO AND SALT MIXTURE. LET IT SET UNTIL THE MILK MIXTURE IS LUKEWARM. AFTER IT IS WARM, ADD THE LUKEWARM WATER AND YEAST MIXTURE. THE YEAST MIXTURE SHOULD BE RISING AND FOAMING. STIR MILK MIXTURE AND YEAST MIXTURE UNTIL WELL BLENDED, ADD FLOWER. I DON'T MEASURE, I JUST POUR THE FLOUR I AND STIR A LITTLE AT A TIME UNTIL IT IS THE SMOOTH TEXTURE I LIKE. THE DOUGH SHOULD NOT BE VERY STIFF.

POUR OUT ON A FLOURED SURFACE AND KNEAD. POUR INTO THE GREASED MIXING BOWL. PUT IN A DRY WARM PLACE. COVER WITH A CUP TOWEL AND LET SET UNTIL IT DOUBLES IN SIZE. KNEAD AGAIN, THEN PUT IN GREASED MUFFIN PAN, MAKING 3 LITTLE ROUND BALLS IN EACH MUFFIN PLACE. LET RISE UNTIL DOUBLE IN SIZE. BAKE 350 DEGREE'S UNTIL BROWN.