Mother’s Yeast Rolls/Donuts/Bread

1/4 c. very warm but not hot water

1/2 tsp. sugar

Set aside.

1/4 c. shortening

1/2 tsp. salt

1 c. scalded milk (bring to boil)

Cool, then add: Yeast combination 3 1/2 c. flour

1 hour or until double in size. Knead and cut out rolls or donuts, or shape into a loaf of bread. Recipe makes

1 loaf. Place rolls or donuts on a greased cookie sheet or place loaf into a greased loaf pan. Let dough rise again for 30 minutes or until double in size. For rolls, bake in a

425 degree oven for 10 minutes.

350 degrees for 30 to 40 minutes or until loaf sounds hollow when thumped with finger tips. Glaze recipe follows.

GLAZE FOR DONUTS:

1 c. sugar

1/3 c. evaporated milk

1 tbsp. butter

Combine and cook all ingredients in a small saucepan on medium heat. Cook until a few drops of mixture begin to harden when dropped into a cup of cold water. Use a fork to lift donuts, one a at time, into hot glaze. Allow excess glaze to drip from doughnut. You must work quickly before glaze hardens.