Pocket Book Rolls - cooking recipe

Ingredients

1 pkg. dry yeast
1 c. warm water
2 Tbsp. sugar
1 1/4 tsp. salt
2 1/2 c. plain all-purpose flour
1 egg, lightly beaten
2 Tbsp. shortening, slightly melted, not hot
Melted butter or oleo margarine

Preparation

Dissolve yeast in warm water.
Add sugar, salt and 1 1/4 c. flour.
Beat well.
Add egg and shortening and remaining flour. Add enough additional flour to make dough workable.
Let rise till double in size.
Roll dough to 3/8-inch thickness. Cut with 2 1/2 inch biscuit cutter.
Fold in half and place close together in a lightly greased 9 x 13-inch pan.
Brush with butter.
Let rise till double.
Bake 400\u00b0 for about 18 minutes.
Makes approximately 1 1/2 doz. small rolls.