| 1 | *do not pack sift dry yeast into 1 cup mix. |
| 2 | Bring milk to boiling point. |
| 3 | Cool to lukewarm and add sugar and water. |
| 4 | Add to mix-yeast mixture and beat well. |
| 5 | Add egg and vanilla. |
| 6 | Beat well. |
| 7 | Add remaining mix to make a stiff batter. |
| 8 | Beat thoroughly until smooth. |
| 9 | Cover and let rise in a warm place until bubbly, about 1 hour. |
| 10 | When batter is light, stir down. |
| 11 | Drop by spoonfuls into muffin cups, rubbed with shortening. |
| 12 | Let rise until double in size, 30 to 40 minutes. |
| 13 | Bake in a 375°F. oven 15 to 18 minutes. |
| 14 | Remove rolls from pan while hot. |
| 15 | Serve warm. |
| 16 | Yield: 12 large roll |
