2 cakes yeast
1/4 cup lukewarm water
1 cup milk
1 1/2 teaspoon salt
1/4 cup sugar
1/2 cup shortening
3 eggs, beaten
5 cups sifted flour (about)


Soften yeast cakes in lukewarm water. Scald milk, add salt, sugar, and shortening and cool to lukewarm; add 2 cups flour and beat well, add yeast and eggs. Blend thoroughly, add remaining flour to make a soft dough. Turn out on a lightly floured board and kneed until 

Place in a lightly greased bowl, cover, and let rise in a warm place (80 to 85-degrees) until doubled in size. Punch down, form into a smooth ball. Grease the surface lightly, cover, and put it in the refrigerator. 

To use, remove dough from the refrigerator and punch down. Mold at once in any desired shape or if preferred, let dough stand in a warm room for an hour, punch down, and mold. Place in greased pan and let rise until doubled in size. 

Bake in a moderately hot oven (425-degrees) for 15 to 20 minutes. 

Makes about 2 1/2 dozen rolls. 

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