Parker House Rolls

1 yeast cake (or 3 teaspoons dry yeast)
6 tablespoons sugar
1 3/4 teaspoons salt
1/4 cup shortening, melted
3/4 cup lukewarm water
5 cups all-purpose flour

Soften yeast in cooled milk; add salt, shortening, sugar, water. Add flour a little at a time, beating thoroughly after each addition. Turn on lightly floured board and knead until smooth. Roll to 1/3-inch thickness. Cut in rounds 2-inches in diameter, crease middle of each with a knife. Brush 1/2 lightly with butter; fold over, pressing together with palm of hand. Place on well oiled baking sheet; let rise until triple in bulk.

Bake 15 to 18 minutes in a 450 degree Foven.