Cream shortening and sugar well. Then add hot water. Set aside until cold.
1 cup tepid (warm) water
1 ½ tsp. salt
3 or 4 cups sifted flour (I think I use about 3 ½ cups)
1 cake Fleischman's yeast
1 egg
When first mixture is cool, add yeast (dissolved in the ½ cup warm water.) Add egg (which has been beaten.) Then add flour and salt. Beat well, cover and place in refrigerator at least overnight. Two hours before rolls are cooked, take dough out on a floured bread board and knead with hands a few minutes before making into rolls any shape you desire. Butter pans you bake rolls in and lightly butter rolls. When they have about doubled in size (1 ½ to 2 hours), bake in hot oven (about 450°) for about 15 minutes. You do not have to make out and bake all at one time. This recipe as I make them usually makes around 60 small rolls. Just for 2 of us, I make a few at a time and keep dough in refrigerator for another baking. (Editorial note: she would roll out dough and use a small juice glass [the old jelly jars or Kraft cheese spread jars - small] to cut out rounds, then fold them in half before letting rise.)
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