Light As A Feather Yeast Rolls

• 1/4 c. shortening
• 1 1/2 tsp. salt
• 1/4 c. sugar
• 1/4 c. dry milk
• 1 c. boiling water
• 1 pkg. dry yeast
• 2 eggs, beaten
• 1/4 c. warm water
• 3 1/2 c. sifted flour (all-purpose)

1. Combine shortening, salt, sugar and dry milk; add boiling water and stir until shortening melts.
2. Cool.
3. Dissolve yeast in warm water, stir into cooled first mixture.
4. Stir in eggs, beaten to a froth.
5. Stir in about 1 cup flour and blend thoroughly.
6. Add remaining flour and beat vigorously until batter is smooth.
7. Cover and let rise until doubled in size, about 1 hour.
8. Beat again. Fill greased muffin pans almost 2/3 full.
9. Let rise until doubled in size, about 50 minutes.
10. Bake at 375u0b0
11. for 20 to 25 minutes until done.
12. Makes 2 dozen.
13. Will keep a week to 10 days refrigerated.

shortening, salt, sugar, milk, boiling water, yeast, eggs, warm water, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177834 (may not work)