Roll dough (untested)

This typewritten recipe is for a versatile roll dough noted as being usable for the following:

• Pan rolls
• Parker House rolls
• Bubble loaf
• Curlicues
• Fan Tans
• Crescents
• Clover leaf rolls
• Lucky Clovers
• Honey pecan rolls

There is also an "action-quick" version of the dough noted below.

Ingredients

• 3/4 cup milk
• 1/4 cup sugar
• 2 1/4 teaspoons salt
• 4 1/4 tablespoons shortening
• 3/4 cup warm (not hot) water
• 1 package or cake of yeast (active dry or compressed)*
• 4 1/2 cups of sifted enriched flour

Instructions:

1. Scald the milk, sugar, salt and shortening
2. Cool the mixture to lukewarm
3. Measure into a separate bowl the warm water
4. Sprinkled or crumble in the yeast
5. Stir until dissolved
6. Stir the yeast mixture into the lukewarm milk mixture
7. Add 2 1/4 cups of the sifted enriched flour
8. Beat until smooth
9. Stir in an additional 2 1/4 cups of the sifted enriched flour
10. Turn out on a lightly flour board
11. Knead until smooth and elastic
12. Place in greased bowl
13. Brush with shortening
14. Cover
15. Let rise in a warm place, free from draft, until doubled in bulk for about 1 hour**
16. Punch down and turn out on lightly floured board
17. Proceed according to type of rolls being made

Alternate instructions for "Action-Quick Dough" version:
*Use 2 packages of yeast instead of 1 package
**Let rise in bowl for about 40 minutes