In a small bowl, mix yeast with very warm water, 110 to 115 degrees; let stand for 5 minutes. Heat milk in a small saucepan over low heat just until boiling; let cool slightly. In a large bowl, combine milk, sugar, shortening and salt. Add 1-1/2 cups flour and beat well. Beat in yeast mixture and egg. Gradually knead in remaining flour to form a soft dough. Place in a greased bowl, turning once. Cover and let rise in a warm place for 2 hours. Punch dough down; turn out on a floured surface. Shape into 36 walnut-size balls; place 3 balls in each cup of a greased muffin tin. Cover and let rise for 45 minutes. Bake at 400 degrees for 12 to 15 minutes, or until golden.
This Butterfly Yeast Rolls recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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