This 1930s recipe for yeast-raised refrigerator rolls came from a collection I found at an estate sale. Not sure who officially gets the credit, but a lot of the handwritten cards in the box were Myrna’s, so we’ll say, “Thanks, Myrna!” I am sure you can shape these rolls myriad ways, but I like the “three-balls-in-the-tin” puffy-topped ones, so did them that way.
Makes 1 dozen rolls
- 1/2 cup shortening
- 1/2 cup sugar
- 1 1/2 tsp salt
- 1/2 cup boiling water
- 1 beaten egg
- 1 cake yeast or 1 dried yeast packet
- 1/2 cup lukewarm water
- 3 to 3 1/2 cups un-sifted flour
- Place shortening, sugar and salt in bowl. Pour boiling water over and mix well. Let cool.
- Add yeast to lukewarm water and let stand until cool. Add egg and yeast to shortening mixture, blending well. Add flour and beat until well mixed. Turn into greased bowl. Cover. Place in refrigerator overnight or longer.
- When ready, shape and let raise 2 hours. Bake 12 minutes at 375 degrees