Dorothy Byrnside, F.M.S.
- 2 package active yeast
- 2 cup warm water
- 6 1/2 to 7 cup sifted flour (plain)
- 1/4 cup soft shortening
- 1/2 cup sugar
- 2 tsp salt
- 1 egg
In mixing bowl, dissolve yeast in water. Add sugar, salt and about half the flour. Beat 2 minutes. Add egg and shortening. Gradually beat in remaining flour until smooth. Cover with damp cloth; place in icebox. Punch down occasionally as dough rises.
About 2 hours before baking, cut off amount needed and return to icebox. Shape into rolls and place on greased baking sheet. Cover; let rise 1 1/2 to 2 hours.
Heat oven to 400°.
Makes 4 dozen rolls.
