1 1/2 cups warm water
2/3 cup instant nonfat dry milk
1/3 cup Crisco
1 1/2 teaspoons salt
3 tablespoons granulated sugar
2 packages yeast
1 egg
2 cups flour

Stir the water, milk, Crisco, salt and sugar to blend. Sprinkle the yeast over this mixture. Let stand for 2 minutes.

Add the egg and flour. Beat well. Add about 2 cups more flour to make a manageable dough. Knead for 1 minute. Let rest for 10 minutes.

Add more flour (about 1 cup) and knead. Cover and let rise. Grease cookie sheets.

Divide dough into 16 pieces. Make firm balls. Press with the heel of hand into a 3-inch diameter. Cover and let rise 45 minutes until double.

Bake at 425 degrees F for 20 to 25 minutes. Cool on racks.