The second of two recipes in this box for refrigerator rolls. The first is here and uses milk.
Sadly, it’s cut off before the end, but I filled in the blanks below.
From a box sold in Canby, Oregon.
2 c. boiling water
1/2 c. sugar
1 Tablespoon salt
2 Tablespoons shortening
2 yeast cakes
1/4 c. lukewarm water
2 eggs, beaten
7-8 c. flour
Mix boiling water, salt, sugar and shortening together. Cool to lukewarm. Soften yeast in lukewarm water and stir into mixture. Add beaten eggs; stir in 4 cups flour. Beat until smooth. Stir in [the recipe ends here.]
Recipe (continued by Yesterdish)
Stir in beaten eggs and keep stirring, gradually adding in the remaining flour. Knead till the dough is smooth and even. Refrigerate overnight, then bake at 400 degrees for 15-20 minutes or until golden.