Ingredients

Instructions

1 c. boiling water 2 t. Salt 2 T sugar ¼ c. shortening 1 cake yeast 1 egg, well beaten 2 ¾ c. flour

Combine water, salt, sugar and shortening. Cool to lukewarm. Add cake yeast to liquid mixture. Add egg and flour. Blend well. Place in a greased bowl, cover, and store in refrigerator until needed. Shape chilled dough, and place in well greased muffin pans. Let rise to double bulk. Bake in hot oven (425 F) for 15 - 20 minutes. Makes 1 ½ dozen. To make herb rolls, add ½ t. of crushed leafy sage and ⅛ t. of nutmeg