INGREDIENTS

INSTRUCTIONS

Soften yeast in lukewarm water.  If dry yeast is used combine the sugar,
yeast, and water and allow to stand in a warm place 1 1/2 hours. If
compressed yeast is used allow to stand in lukewarm water 5 minutes. Add
salt, egg, sugar, if sugar has not already been added, and shortening. Mix
well.  Add flour, a little at a time, beating thoroughly after each
addition until dough is stiff enough to knead. Knead on lightly floured
board until the dough is smooth and elastic. Cover dough with a warm, damp
cloth.  Set in a moderately warm place and allow to stand 2 hours. Work
down, cover closely with waxed paper, and place in the refrigerator
overnight.  If baking rolls for luncheon or dinner, remove desired portion
of dough from the refrigerator and allow about 2 hours to warm to room
temperature and become light. Form into rolls. Cover and let rise until
treble in bulk. Place on well-oiled baking sheet. Bake in hot oven (450x F)
about 15 minutes. This dough will keep for 1 week or 10 days in a
refrigerator if it is worked down each day to prevent its becoming too
light.  The dough should be kept closely covered with waxed paper to
prevent a crust from forming over the surface. 32 rolls.
The Household Searchlight - 1941
MM by Cathy Svitek
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook moderator at net/node 004/005

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