Sift dry yeast into 1 cup Mix. Bring milk to boiling point. Cool to lukewarm and add sugar and water. Add to Mix-yeast mixture and beat well. Add egg and vanilla. Beat well. Add remaining Mix to make a stiff batter. Beat thoroughly until smooth. Cover and let rise in a warm place until bubbly, about 1 hour. When batter is light, stir down. Drop by spoonfuls into muffin cups, rubbed with shortening. Let rise until double in size, 30 to 40 minutes. Bake in a 375 F. oven 15 to 18 minutes. Remove rolls from pan while hot. Serve warm. Yield: 12 large rolls
