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| Pocketbook Rolls |
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| Category: Biscuits & Bread |
Kitchen of: A. Thelmas |
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| Ingredients: |
| 1/2 | cups | Sugar |
| 1 | cup | Shortening |
| 1 | cup | Boiling Water |
| 2 | pkgs | Dried Yeast |
| 1 | cup | Cold Water |
| 2 | | Eggs, lightly beaten |
| 2 1/2 | tsp | Salt |
| 6 | cups | Flour (measure before sifting) |
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| Instructions: |
| 1. | Mix sugar, shortening and boiling water and let cool. |
| 2. | Mix yeast and cold water in a separate bowl and let set. |
| 3. | Combine sugar mixture and yeast mixture and remaining ingredients. |
| 4. | Put in refrigerator. |
| 5. | Take out and mold into rolls right away. |
| 6. | Let rise until double in bulk--3 to 4 hours. |
| 7. | Bake at 350 degrees for 15-20 minutes. |
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| Recipe submitted 1/30/2006 |
