Poppy Seed Yeast Rolls
1 compressed yeast cake
1/2 cp tepid water
1/4 cp sugar
1 cp flour
1/2 cp shortening
1 egg, slightly beaten
1 1/2 tsp salt
4 1/2 cps flour (additional)
1 - Dissolve the yeast cake in the half cup of tepid water; add the sugar and one cup of flour.
2 - Beat well and set aside for 10 minutes to form a sponge. Melt the shortening in and additional
cup of tepid water.
3 - Add the beaten egg and stir into the sponge.
4 - Sift the salt and remaining flour and beat into the first mixture.
5 - It should be stiff enough to make dough that can be kneaded.
6 - Knead until the dough feels elastic. Transfer to a large bowl and cover; Let stand until double in size.
7 - Cut down well with a knife. Brush with melted butter; and let stand a few hours in the refrigerator.
8 - The dough will keep several days. To bake, shape into small balls the size of marbles; and drop 3 of these
into each division of an oiled muffin pan.
9 - Brush lightly with milk; and dust with the poppy seeds. Let Rise until doubled in bulk.
10 - Bake in a hot oven, 425 degrees for 15-20 minutes.