Instructions: Dissolve yeast in 1/3 cup lukewarm water. Into one cup boiling water; stir in shortening, sugar, and salt. Combine eggs and 1 cup cold water and add to shortening mixture. Let cool to lukewarm. Stir in dissolved yeast and blend thoroughly. Add enough flour to make a soft dough and beat vigorously. Allow dough to rise until double in bulk.

Work down; knead well and make into rolls of desired shape. Allow rolls to rise at room temperature until double in bulk, about 1 1/2 to 2 hours.

Bake at 375 degrees until brown, about 10 to 12 minutes.

This is a very soft dough and will handle much better if after you work it down, put in refrigerator overnight. Keeps well for several days in refrigerator. Grease the top; cover with wax paper, then with a damp cloth. Keep cloth damp. You have to punch it down every so often. I bake mine in muffin tins, putting 2 small balls in each cup.

Ada Mae Hickman

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.