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Rolls (Cake comp yeast C milk scalded)

1 cake comp, yeast 1½ C milk, scalded and cooled 1/2 C lukewarm water 1 T sugar Mrs. A. M. Casey. 3½ C sifted flour (Club House) 1 scant t salt 2 T lard or butter, melted Dissolve the yeast and sugar in lukewarm liquid. Add lard or butter and half the flour. Beat until smooth. Add salt and the rest of flour, or enough to make a moderately firm dough. Knead thoroughly. Roll out and cut with a large biscuit cutter or cookie cutter. Place in well-greased shallow pans, or cookie sheets, a slight distance apart; cover and set to rise about two hours or until doubled in bulk. When light, bake in a hot oven ten minutes. 1/2 C sugar 1 t salt 1/2 C shortening 2 C warm milk