Hot Rolls

• 1 cake yeast
• 1/2 c. sugar
• 1 c. lukewarm water
• 3 eggs
• 1/2 tsp. salt
• 1/2 c. shortening or oleo (can be melted but not necessary)
• 4 c. flour

1. Dissolve yeast and sugar in water.
2. Then beat in eggs.
3. Mix everything together except flour.
4. Then mix 1 cup flour at a time. Mixture quite gooey, best to put in refrigerator and chill if you have time.
5. Work with 1/2 amount of dough, knead slightly using just small amount of flour to keep from sticking.
6. Roll out to about an 8 or 9-inch circle about 1/4-inch thick.
7. Then cut into 8 wedges pie shaped.
8. Roll big end first to point.
9. Put into oblong pan or cookie sheets and let rise for 1 1/2 or 2 hours. Before dough is worked it can be stored in refrigerator up to two weeks, covered with damp cloth and plate, and kneaded down occasionally.
10. Bake at 400u0b0 for 10 minutes.

cake yeast, sugar, water, eggs, salt, shortening, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189628 (may not work)