In going through my aunt’s recipe box, I recognized the handwriting on this recipe as belonging to my grandmother, my aunt’s mother. I don’t know how old this recipe is, but my grandmother passed away in 1997, so it came from a time prior to that. I decided to hand this one off to Grace, because it seemed tailor made for her limited space, plus she isn’t intimidated by yeast (and you shouldn’t be either!)
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Start by arranging all ingredients and equpment:
This recipe calls for a blender, which after the fact Grace said really wasn’t needed. We had a little debate about whether it really is a blender or a mixer, but since home blenders did come into use in the 1950s, it is possible the person who created this recipe thought they were being innovative by using a blender.
Grace used the Ninja Professional Countertop Blender here.
First, you measure 2 cups of the flour into a mixing bowl and set it aside.
Into the blender, put your yeast, water, and remaining flour. Cover and blend for 20 seconds.
With the motor still on, remove the cover and add the remaining ingredients. Instead of liquid shortening, Grace used olive oil. 
When smooth, turn blender off and pour into the bowl with the flour and mix thoroughly.
Cover and let rise for 1 1/2 hours
Place them in greased muffin tins 1/2 full, spread the surface lightly with soft butter. Cover and let rise 45 minutes.
Bake in preheated oven at 375 degrees for 25 minutes
Enjoy warm served with more butter, jam (the favorite of everyone who tried them) or honey.
Quick Yeast Rolls
Ingredients
- 3 c presifted flour
- 1 pkg dry yeast
- 1 c lukewarm water
- ¼ c liquid shortening or oil
- 1 tablespoon sugar
- 1 egg
- 1 teaspoon salt
- Softened butter
Directions
- Step 1 Measure 2 cups flour into mixing bowl and set aside
- Step 2 Into blender put yeast, water, and remaining flour.
- Step 3 Cover and press mix button, blend 20 seconds
- Step 4 With motor still on, remove cover and add remaining ingredients
- Step 5 When mixture is smooth press off button
- Step 6 Pour mixture into mixing bowl over flour and mix thoroughly
- Step 7 Cover and let rise 1 1/2 hours
- Step 8 Stir down
- Step 9 Fill greased muffin tins 1/2 full
- Step 10 Spread surface of dough lightly with soft butter
- Step 11 Cover, let rise 45 minutes
- Step 12 Bake in preheated 375 degree oven for 25 minutes
