Yeast Rolls

Candi over at Family, Stamping and Food, was interested in the recipe I have for Yeast Rolls.

Let me tell you, these are the best I have ever had!  A very good friend brought them to our Mom's Club recipe exchange and baked them at our house and we ate them all soft and warm--there was not a speck left!  She got the recipe from her mother who has been making them for years. 

I've got some in the freezer that I'll be using up during my #pantry challenge.

Here's the recipe--

Yeast Rolls

Ingredients

1tsp salt
1/4 c shortening
1/4 c sugar
1/2 c boiling water
1 yeast pack (or 2 1/4 tsp)
1/2 c cold water
1 egg; beaten
3 c unsifted all purpose flour

Directions

1. Pour boiling water over shortening, sugar, and salt.  Blend and cool.
2. Add egg to shortening/sugar/salt/water/mix.
3. Let yeast stand in cold water for 5 minutes.
4. Stir cold water/yeast mixture and add to shortening/sugar/salt/water/egg.
5. Add flour, 1 cup at a time, mixing after each addition.
6. Brush or dab top of dough with shortening.  Cover with wax paper and place in refrigerator overnight (or 4 hours minimum).
7. 3-4 hours before using, roll into balls (use extra flour to ease handling).
8. Place 3 balls into greased muffin tin, cover and allow to rise 2-3 hours (or double in size).
9. Bake at 425F for 10 minutes.

**You can use a mini muffin tin and it makes the cutest looking rolls!**