Grandmother's Rolls--the History and 3 Recipes

This is the bread recipe I first learned to make--my grandmother was my teacher. We did the second recipe listed below. These are the family rolls in my mother's side of the family; we haven't made them much for holidays recently because Sister Shubert rolls taste mighty similar. However, they are worth making, they are actually quite easy, and nothing else is quite as good. You can make whatever roll shape you want, but the dough is sticky--round balls or folded over circles are best. This dough also makes superb bread for toast. Simply bake longer than the rolls. I've included 3 versions of this recipe--the one my grandmother learned to make is first. The one I learned to make is second. The one my daughter will learn to make is third. The only thing different in each recipe is the type of yeast used and the type of fat. Feel free to pick and choose! (My sister Carrie wants to try these with her freshly milled whole wheat flour--so there may be a fourth version soon!) This makes about 4 dozen rolls.

Original Recipe:

1 c. lard

3/4 c. sugar

1 1/2 t. salt

1 c. boiling water

2 eggs, beaten

2 cakes yeast

1 c. cold water

6 c. unsifted flour

Pour boiling water over lard, sugar, and salt. Blend and cool. Add beaten eggs. Proof yeast and add to sugar mixture when lukewarm. Add flour, blend, cover, and place in refrigerator for at least 4 hours or overnight. Remove from refrigerator 1 1/2 hours before baking. Use just enough flour to roll out the dough, but don't overdo it. Cut in circles and fold over to make into rolls and allow to rise in warm place until double. Brush rolls with melted butter before baking (to brush inside the fold, brush before rising). Bake at 350 degrees until light brown on top.

Second (Modern) Version

1 c. shortening

3/4 c. sugar

1 1/2 t. salt

1 c. boiling water

2 eggs, beaten

2 packages active dry yeast

1 c. warm water

6 c. unsifted flour

Pour boiling water over shortening, sugar, and salt. Blend and cool. Add beaten eggs. Proof yeast and add to sugar mixture when lukewarm. Add flour, blend, cover, and place in refrigerator for at least 4 hours or overnight. Remove from refrigerator 1 1/2 hours before baking. Use just enough flour to roll out the dough, but don't overdo it. Cut in circles and fold over to make into rolls and allow to rise in warm place until double. Brush rolls with melted butter before baking (to brush inside the fold, brush before rising). Bake at 350 degrees until light brown on top.

Third (Postmodern) Version

1 c. butter

3/4 c. sugar

1 1/2 t. salt

2 c. hot water

2 eggs, beaten

5 t. instant yeast

6 c. unsifted flour

Pour hot water over butter, sugar, and salt. Blend and cool. Add beaten eggs. Add 2 cups of flour. Add yeast and remaining flour. Blend, cover, and place in refrigerator for at least 4 hours or overnight. Remove from refrigerator 1 1/2 hours before baking. Roll dough into balls and place on cookie sheets or in greased pie pans to rise until double. Bake at 350 degrees until light brown on top.