Zwieback Rolls

1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1/2 cup warm water (110° to 115°)
6 to 6-1/2 cups all-purpose flour, divided
1 tablespoon salt
3/4 cup shortening, butter or margarine, melted and cooled
2 cups scalded milk, cooked

Dissolve yeast and sugar in water; set aside. In a large mixing bowl, combine 3 cups flour, salt, shortening, milk and yeast mixture. Beat well.

Add enough of the remaining flour to form a soft dough. Turn out onto a lightly floured surface; knead until smooth and elastic about 6-8 minutes.

Dough should be soft. Place dough in a lightly greased bowl; cover and allow to rise in a warm place until doubled, about 1 hour.

Punch dough down and divide into four pieces. Divide three of the pieces into eight pieces each; shape into smooth balls and place on greased baking sheets.

Divide remaining dough into 24 balls. Press 1 small ball atop each larger ball. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 30 minutes or until golden. Makes 24 rolls.