Myrtle’s Rolls

Submitted by Susan Allred
Originally in the 2005 cookbook


2 tbsp dry yeast
1 cup water
1 tsp sugar
2 cups milk, scalded
2/3 cup shortening, melted
3/4 cup sugar
5 tsp salt
2 eggs, beaten
10-11 cups sifted enriched flour


  1. Soften active dry yeast in warm water (110 degrees F) or compressed yeast in lukewarm water (85 degrees F).
  2. Add 1 tsp sugar to yeast mixture.
  3. Add milk, cooled to lukewarm, shortening, 3/4 cups sugar and salt.
  4. Add eggs; beat well.
  5. Add flour to make soft dough. Let stand 10 minutes.
  6. Knead on lightly floured surface till smooth and elastic.
  7. Place in greased bowl, turning once to crease surface, and cover; store in refrigerator.
  8. Shape rolls about 2 hours before serving.
  9. Let rise till double in bulk.
  10. Heat oven to 425̊F.
  11. Bake 15–20 minutes.
  12. Punch down unused dough and return to fridge.

Makes 4-5 dozen medium rolls.

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