Four tablespoonfuls of shortening.

Cool to 80 degrees Fahrenheit and then pour into the mixing bowl, and
add

Three tablespoonfuls of sugar,
Two teaspoonfuls of salt,
One well-beaten egg,
One yeast cake, dissolved in four tablespoonfuls of water, mix
thoroughly

And then add

Three and three-quarter pints or seven and one-half cupfuls of
sifted flour.

Work to a smooth elastic dough, grease a clean bowl and place the
dough in it. Turn several times to coat the dough thoroughly with the
shortening. This prevents a crust from forming. Set in a place free
from drafts and let rise for three and one-half hours, then punch down
and turn over. Let rise one and one-quarter hours. Punch again and
then let rise three-quarters of an hour. Now turn on the pastry board
and mould into a long strip not quite as thick as the rolling pin.
Break the dough off into pieces weighing about one and one-half
ounces. Form into balls and then cover and let spring or rise for ten
minutes; take a ball of the dough and round it well on the board, then
flatten slightly with the palm of the hand. Now mark a decided crease
with the back of a knife down the centre of the roll. Fold over in
pocketbook style, patting the turn in the roll hard with the hand. Lay