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Ingredients
- 1 yeast cake
- 1/4 c. warm water
- 1/2 c. Crisco
- 1/4 c. sugar
- 3 c. flour
- 1/2 tsp. salt
Method
- Cream Crisco and sugar.
- Sift flour, measure and sift again with salt.
- Add 3/4 cup boiling water to sugar and Crisco.
- Set aside and add yeast cake in 1/4 cup water to dissolve.
- Add this to 1 well beaten egg.
- Add flour to mixture a little at a time.
- Be sure to beat until smooth after each addition.
- This makes for lighter rolls.
- Store in refrigerator until chilled.
- Put rolls out about 2 hours before baking time.
- Makes 24 rolls.
