1 yeast cake
1 cup sweet milk
3 level teaspoon lard or vegetable shortening
1/2 teaspoon salt
3 scant cups flour


Scald milk, when tepid, dissolve yeast, retain 1/2 cup of the milk to mix with shortening, add sugar, salt and flour.  Knead well, let stand in refrigerator until it rises double in size.  Make into rolls working as little as possible.  Let stand in rolls one (1) hour before baking.  If kept in cool place or refrigerator theses rolls keep 2 or 3 days and can be used when needed.  

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