“Time did not compose her.” –Jane Austen, Emma
This is the roll recipe that your Grandmother Roberta Carlquist Smith always used. She got the recipe from her sister Ethel Woolstenhulme. The reason grandma liked this recipe is because you made it ahead of time and had it ready to go in the refrigerator. No stress on the day you needed it.
Bring to boil 1 quart milk
1 cup sugar
1 cup shortening
When cool add 1 yeast cake and flour enough for stiff batter (about 8 cups)
Sift together and add to sponge
2 cups flour
1 Tablespoon salt
1 1/2 teaspoons baking power
1 teaspoon soda
Knead and work down. Cover and keep in refrigerator. Must be prepared one day in advance of use. Can be kept for two weeks. Shape into rolls on greased baking sheet and let rise 2 hours before baking at 425 degrees. Bake until lightly brown about 15 minutes.