Soften yeast in 1/2 cup warm water (110°). Combine milk, sugar, salt, and shortening; cool to lukewarm. Stir in 2 cups flour; beat well. Add yeast; mix. Add enough remaining flour to make a moderately stiff dough. Turn out on a lightly floured surface; knead till smooth (8 to 10 minutes). Place in greased bowl, turning once. Cover; let rise till double (1 1/4 hours). Punch down; cover and let rest 10 minutes. Roll to slightly less that 1/2 inch on lightly floured surface. Cut with a 3-inch round cutter. (Reroll edges.) Cover; let rise till very light (1 1/4 hours). Bake on top of range on medium hot greased griddle; turn frequently till done, about 30 minutes. Cool thoroughly. Split with a fork; toast both sides. Serve at once. Makes 24. |