Dinner Rolls

These are an adaptation of the dinner rolls my grandfather used to make at every holiday. I remember him leaving some of the dough for us to eat when we got there. These are very light, almost melting in your mouth.

Pour boiling water over shortening, sugar, and salt. Blend and cool. Dissolve yeast in warm water. Add to shortening mixture and blend. Add flour and mix well. Cover and let rise. I let it rise for 2 hours. Grandma suggested four hours in the fridge, but I'm never on the ball enough to get this done in time. Grease muffin tins. Place three 1 inch balls in each cup. Let rise. I rose them 35 minutes in a slightly heated oven. Grandma said two hours. Let them double in bulk. Bake at 350° for 10 to 12 minutes. It's very important not to overcook these. They will be very pale. They're still good when cooked a little long, but they won't have that "melt-in-your-mouth" texture.