Easy Hot Rolls

This is from the recipe drawer of Maxine.  Hot rolls are a staple at any southern holiday meal.  They are meant to be served hot out of the oven, hence the name.  These are different from biscuits as they are made with yeast and take much longer to prepare... so many times these would only be prepared and served on a holiday or very special occasion.

Into large bowl, put:
1/4 c sugar
1 1/2 t. shortening
1 t. salt
1 c. boiling water

In the meantime, soak:
1 yeast cake*
1/4 c lukewarm water
and let stand.

*Dry yeast may be used according to directions on package.

When the first mixture is tepid, add:
1 beaten egg

Sift:
4 c flour;  Add 2 c to the first mixture and then beat well.

Add the yeast mixture and beat for 3 minutes.
Then add the remaining 2 c flour  (The last cup will have to be kneaded in.)
Knead well and let rise in greased bowl for 1 1/2 hours.  (Cover dough with wax paper and a moist towel.)
When double in bulk, punch down, and make clover leaf rolls; (you make clover leaf rolls by pinching off small pieces of dough and rolling them into balls-put 3 into each space in the muffin tin) put in greased muffin tins, let rise about 1 hour
Bake in 425 degrees oven for about 10 minutes or until brown

These may be made the day before and put in the pan; just takes about 1/2 hour to rise when they are real cold.  (I assume this means that you would make them out and put in refrigerator.)
They freeze well after baking.
For leftovers they are delicious if split, buttered & toasted.

I don't ever remember eating these rolls at one of Maxine's dinners, but I have certainly eaten my share of many other versions at holiday dinners!