One of two recipes for refrigerator rolls in this box. The other uses water instead of milk, among other differences.
From a box sold in Canby, Oregon.
1 c. scalded milk
2 T. sugar
1 1/2 tsp. salt
1/3 c. shortening
2 yeast cakes
1/4 c. lukewarm water
2 beaten eggs
5 1/2 c. sifted flour
Add sugar, salt and shortening to milk. Stir until dissolved. Cool to lukewarm.
Dissolve yeast in water and add to milk. Stir in beaten eggs. Add flour gradually, mixing to soft dough. Knead until smooth and satiny.
Place in greased bowl. Cover with waxed paper. Place in refrigerator. Bake 425 for 15 or 20 min.
Yesterdish reminder: Two yeast cakes equal four and a half teaspoons of dry yeast.