1 yeast cake
1/4 warm water
1/4 c. shortening
1 1/4 tsp. salt
2 tbsp. sugar
1 c. boiling water
1 egg
3 c. flour (about)
Griffin's Strawberry Preserves

Dissolve yeast in warm water. Put shortening, sugar, and salt in large bowl and pour in boiling water. Stir until ingredients are dissolved. When they are lukewarm, add the dissolved yeast, beat in the egg and stir in the flour. Cover with a clean cloth and let rise until doubled in bulk.

Pinch off small pieces of dough with buttered hands and place in greased muffin tins. Cover the tops with melted butter and let rise about 1 hour. Then make holes in the rolls and put in 1 tsp. strawberry preserves. Continue to let rise for another hour.

Bake in 425°F oven about 20 minutes.