Herb-ecue rolls

Preparation time: 15 min., Proofing time: about 2 hrs., Baking time: 15 min.
¾ cup milk
6 tbs. sugar
1 tbs.salt
5 tbs. shortening
½ cup lukewarm water
2 pkgs. of dried yeast or 2 cakes of compressed yeast
1 egg, beaten
41/2 cups sifted flour
1 tsp. basil
1 tsp. thyme
1 tsp. oregano
1 tsp. nutmeg
¼ cup butter or margarine, melted
*Scald milk, stir in sugar, salt, and shortening. Cool to lukewarm. Dissolve yeast in the warm water. Combine with milk. Add egg, 2 cups flour, herbs, and nutmeg. Beat until smooth. Then add remaining flour. Place in greased bowl, and let rise in warm place until double in bulk (about 1 hr.). Punch down and knead on floured board until dough has a satiny finish. Roll into a rectangle, brush with melted butter or margarine, and roll as for a jelly roll. Slice into 1 ½ -inch slices and place in greased muffin pans. Let rise to double in bulk and bake for 15 min. in a 400F. oven.
Yield: 24 rolls 135 cal. per roll Vitamins A, B, C
Tested in The American Home Kitchens