|Cake yeast||1⁄4 Ounce|
|Lukewarm water||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Egg||1 , well beaten|
|Sifted all purpose flour||4 Cup (64 tbs)|
Dissolve yeast cake in lukewarm water.
Cream together shortening and sugar, then add boiling water.
Cool to lukewarm and add yeast.
Stir in cold water, egg, salt and flour.
Then knead on lightly floured board.
Refrigerate for at least 2 hours.
Remove and let rise 2 hours (the last half hour in a warm place such as on a radiator or in the sunshine).
Roll into balls for cloverleaf rolls.
Cover and let rise.
Bake at 400F for 15 to 20 minutes.