Soften yeast in lukewarm water. Scald the milk, cool to lukewarm. Add shortening, salt and sugar.
Add flour to make a thick batter. Add yeast, eggs, and lemon rind. Beat well. Add more flour just enough to make a soft dough. Cover and let rest 10 to 15 minutes. Turnout on a lightly floured canvas covered meeting board. (Any dried, smooth surface can be used, but be careful not to use too much flour. )
Knead well until the surface of the dough is smooth and is covered with tiny blisters. Place in an oiled bowl. Cover tightly and let rise until slightly more than doubled in bulk. Punch down and let rise 30 minutes. The second rising makes the rules with a finer texture. Punch down and let rest 10 minutes.
DO NOT LET THE DOUGH BECOME CHILL AT ANY TIME.
When this week he still has had its 10 minutes rest. After the final punch down, divided into two or three portions for the different things you want to make.
Keep part of the dough you are not working on Immediately covered tightly. If you must wait more than 20 minutes,give it another punch down. Dough at this stage can get too light while it waits to be shaped into rolls.
Shape into desired roles. Cover with a cloth and let rise in a warm place about 80° to 85°, until doubled in bulk. Bake in modern oven at 375° F for 20 to 25 minutes. (Small or medium size rolls.)
Makes about 3 1/2 dozen rolls .
