Bless you for trying this.

There is some debate in my mother’s family about where the roll recipe came from. ?Frankly, I’ve forgotten who all of the claimants are, but what I do know is that NO ONE made more of the darned things than my mother. ?So as far as I’m concerned, it’s hers.

Until the year she turned 80, she spent a good part of the month of December baking loaves of bread from this recipe to give to friends who came to her Christmas Night Open House. ?She baked loaves of bread by the dozen and rolls by the gross. ?one of my favorite Christmas leftovers was putting whipped cream on a slice of her home-made bread.

(Note: My mother’s bread is practically useless for making a sandwich. It crumbles if you even try to pick it up like a regular slice of bread. But it is pretty tasty.)

Ingredients
1 cup shortening
1 cup sugar (skimp-it’s written on the recipe. I have no idea what she meant.)
1 1/2 tsp salt
1 cup boiling water
2 eggs (beaten)
2 packages dry yeast
1 cup warm water
6 cups flour

Instructions

1. ?Dissolve sugar in boiling water, add shortening and salt

2.  In a separate pot, dissolve yeast in warm water, add beaten
     eggs and flour.

3.  Combine both pots and mix.

4.  Put in refrigerator overnight (although three hours is generally
     enough.)

5.  Knead, shape and bake at 425 degrees until browned.