These two recipes for Featherbed Rolls are from the Columbus Dispatch (Columbus, OH); they are similar, one from the 1940's and the other about 35 years ago.

FEATHERBED ROLLS
From the Woman's Day Magazine about 35 yrs ago: This dough can be used to make cinnamon rolls.

1/2 cup vegetable shortening
2 cups milk, scalded and cooled
2 cakes compressed yeast OR 2 pkgs. active dry yeast
1/2 cup lukewarm water
1/2 cup sugar
2 teaspoons salt
2 eggs, well beaten
About 5 cups sifted flour
Butter

Add shortening to milk while milk still is warm. When milk has cooled, dissolve yeast in water and add to milk.

Add sugar, salt, eggs and enough flour to make a moderately stiff dough. Mix well and let stand in bowl for about 20 minutes.

Knead for a minute or two and fill buttered muffin pans about 2/3rds full. Let rise until about doubled.

Bake at 425 degrees until golden brown, about 20 minutes. Brush with butter after removing rolls from oven.

Makes 3 dozen.

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FEATHERBED ROLLS
From: Buffalo Evening News in the 1940's. Submitted by a woman who said it was used by her great-great-grandmother. They are easy to make, require no kneading or rolling and have excellent flavor. Very light, as the name implies.

2 1/2 cups milk
1/2 cup vegetable shortening
2 teaspoons sugar
1 cake compressed yeast OR 1 pkg. active dry yeast
1 teaspoon salt
5 cups flour

Scald milk and remove from heat (discard the film that has formed on the top of the milk.) Add shortening and sugar. When cool, add yeast that has been dissolved in some warm water. Sift together salt and flour and add to milk mixture.

Beat mixture and allow to rise until doubled. Beat again and fill greased muffin tins 1/3 full. Let rise until doubled. Bake about 20 minutes at 350 degrees.