This recipe was clipped from a newspaper and published in 1974. Recipe is typed below along with a scanned copy.

Refrigerator Rolls

“I have used this roll recipe for about thirty years, and have never found a better one. Many of my friends are also using it. It is published in DAR Grange and Grandmother’s Cook Books.”

One cup boiling water
One tbsp. salt
One-half cup sugar
One-half cup shortening
One cup cold water
Two eggs
One-half cup warm water to dissolve the yeast
Two cakes compressed or dry yeast
Seven cups all-purpose flour

Put yeast to dissolve in the warm water. Put salt, sugar and shortening in boiling water. Bring to a boil. Remove at once from stove; add cold water and beaten eggs. Cool to lukewarm in pan of cold water before adding to yeast.

Stir in flour with a heavy spoon till well mixed. Turn into greased bowl. Grease top of dough. Cover with a damp towel. Put in refrigerator to chill several hours or overnight. Will keep for a week in the refrigerator. Take out amount of dough as needed and shape as desired. Let rise until doubled in size, about two hours. Bake in preheated 450-degree oven 15 or 20 minutes.–Yields thirty-six rolls.