Heat milk in a microwave-safe measuring cup just until it boils.
Add sugar and 1/2 teaspoon of salt and stir to dissolve. Stir in shortening and let cool to about 120 degrees F.In a separate bowl or measuring cup, combine the yeast and 1/3 cup of warm (115 degree) water.
Let rest until yeast bubbles.In a mixing bowl, combine the flour, yeast mixture and milk mixture. Beat thoroughly with wooden spoon. Cover the bowl and let it rest in for 30 minutes in a warm place.Preheat a lidded sauté pan or skillet to 300 degrees (on my stove, it was low). A pan with non-stick surface won’t cook the bottom quite so much, but if all you have is a regular metal bottom pan, you can use that. I didn’t grease either pan.
Add the remaining 1/2 teaspoon of salt to flour and beat thoroughly.
Place metal (or homemade foil) rings onto the skillet.Using a heaping 1/3 cup or a little less than ½ cup measure, spoon dough into rings, cover skillet and cook for 5 to 6 minutes.
Remove the lid and turn rings using spatula or tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Cool on a rack.
