Mom Kelly's 1914 Plain and Fancy Yeast Breads - from old blog

3/4 cups milk, scalded
4 Tablespoons sugar
3 Tablespoons shortening
1 teaspoon salt
1 package yeast
1/4 cup lukewarm water
1 egg slightly beaten (may omit)
3 1/2 to 4 cups enriched flour

Pour the hot milk over the sugar, shortening, and salt in a large mixing bowl.

Dissolve the yeast in the 3/4 cup lukewarm water; add the beaten egg and mix well; add to the cooled milk mixture.

Add about half the flour (or enough to make a drop batter). Beat until the mixture is smooth and bubbles appear on the surface. Add more flour to form a soft dough.

NOTE: Dough may be stored in refrigerator at this point and kept for several days. A portion may be taken out and used each day.

Turn dough onto slightly floured board and knead until smooth.

Place in greased bowl, cover and let rise in warm place until double in bulk. Put on bread board and knead lightly.

Shape in rolls:

Clover leaf rolls: Shape 3 small balls for each roll. Drop into greased muffin pan. Brush with melted fat (today we would use butter or margarine). Cover and let rise until double in bulk. Bake at 400 degrees for about 20 minutes.

Parker House rolls: Place dough on a bread board and roll 1/3 inch thick. Cut with biscuit cutter. Make a deep crease through the middle of each biscuit with the handle of a knife. Brush over half with melted fat, fold and press edges together lightly. Place on greased pan, cover and let rise until double in bulk. Bake about 20 minutes in a hot oven (400 degrees).

Cinnamon rolls: Roll dough 1/4 inch thick. Brush with melted butter. Sprinkle with a mixture of sugar and cinnamon (4 Tablespoons of brown or white sugar to 1 teaspoon of cinnamon). Currants or raisins may also be sprinkled over if desired. Roll like a jelly roll and cut in 1 inch slices. Place with cut side down in a greased pan. Allow to rise until double in bulk. Bake in a hot oven (400 degrees).

Whole wheat rolls: Use part or all whole wheat in the above recipe for rolls.