Grease a glass bowl and baking pans
and set aside. Sift flour three times,
then measure. Set aside.
Soften yeast in warm water,
then set aside.
Slightly beat the egg, then set aside.

In a large bowl (not the greased one),
combine sugar, shortening and salt.
Stir in hot milk until sugar and salt are
dissolved and shortening is almost melted.
Let cool to lukewarm and add softened yeast,
egg and 2 cups of flour.

Beat well by hand, gradually adding
remaining flour or enough to make a
soft dough. Place dough on floured
surface and knead 1 to 2 minutes.
Place dough in greased glass bowl
and cover. Let rise for about 1 1/2 hours,
or until doubled in size. Punch down.

Turn out onto lightly floured surface and
roll out to desired thickness.
Cut into circles with a biscuit cutter.
Brush with melted butter,
fold in half into pockets, and
place with sides barely touching in pan.
Brush tops of rolls with melted butter.
Cover and let rise until doubled,
about 30 minutes.

Bake in a preheated, 400F oven for
12 minutes, or until rolls are golden brown.
Remove from oven and brush tops
again with butter. Makes about 48 rolls.

Each roll contains about 66 calories,
3 grams fat (46 percent of calories
from fat), 10 milligrams cholesterol,
65 milligrams sodium.

Note:
Tillamook butter is sold in organic groceries
and natural health-food stores.