Whizzer Rolls

Soften the yeast in the lukewarm water for about 10 minutes, then stir gently.

Heat the milk in a small pan over high heat until it bubbles and almost boils over. Yank the pan off the burner before the bubbles go over the side and across the stovetop. Of course, if you enjoy cleaning the stove, you can let it boil over, then start all over again after you finish cleaning up the burned milk. The milk will start to boil very suddenly, so you MUST keep an eye on it.

Put the sugar, shortening and salt in a mixer bowl and pour the hot milk over them. Vigorously beat in the yeast, eggs and flour. A stand mixer is great for this. (Make sure the mixture is not too hot before adding the yeast! I speak from experience; if the milk is too hot, you kill the yeastie beasties and your rolls won’t rise worth a darn. You will discover this after waiting approximately 2 hours for your dough to double in bulk. The light will dawn on you 30 minutes before your dinner guests are due to arrive. )

Cover the bowl and let the dough rise in a warm place for about 1 hour (approximately double in bulk).

Spoon the dough into greased 2½-inch muffin cups, filling them half full. Pour or brush ½ teaspoon melted butter over each roll. Bake in a preheated 375°F oven for about 20 minutes.

Dump the rolls out of the pan and let them cool on a rack. The three-second rule applies to any rolls that might hit the floor, unless you have a dog waiting anxiously for you to drop something. Make sure you brush off any animal fur and dust before serving.

Do not devour the rolls until they’ve cooled for at least 10 minutes.