REFRIGERATOR ROLLS Mrs. R. E. H. Howell, Regina.
1 cup hot water. 1 pkg. yeast.

1 tsp. salt. 2 tbsps. lukewarm water.

6 tbsps. shortening. 1 egg, well beaten.

4-cup sugar. 314-cups sifted flour.

Combine hot water, salt, shortening and sugar. Cool to lukewarm. Add
softened yeast, egg and half the flour. Beat well by hand or with electric
mixer. Stir in remaining flour. Brush top with butter. Cover and store in
refrigerator. Keeps 4-5 days. To use—shape, cover and let rise 11% hours
or until doubled. Bake in 425° oven, 12-15 minutes.

TEA ROLLS Mildred Merrick.
2 yeast cakes. 1 cup hot white sugar.

1 cup luke warm water. 1 tsp. salt.

1 tbsp. sugar. 3 eggs, beaten.

1 cup seaided milk. 7 cups flour.

1 cup melted butter.

Let yeast rise as on package. To scalded milk add melted butter and
sugar. Add yeast. Beat well and add salt and eggs, then 3 cups of flour.
Beat well. Add remaining flour. Let rise until double. Roll dough into sheet,
spread with butter and brown sugar, roll and cut like ielly roll and slice.
Bake in 400° oven for 20-25 minutes. Yield 6 dozen.

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