Our family Easter lunch seems to shift each year from terrace to dining room, to back garden, depending on the weather and the guest list. The menu changes accordingly. Fried chicken and deviled eggs for a picnic. Roast leg of lamb and potatoes dauphinoise for lunch in the dining room.

But one thing that's always on offer is my grandmother's yeast rolls. They are made from a recipe found in one of my favorite cookbooks - Gourmet of the Delta - whose subtitle is Recipes Collected by the St. John's Episcopal Church Women's Auxiliary. They are airy and buttery and absolutely delicious. Make sure to bake an extra batch.

Ice Box Rolls

Ingredients

• 1/2 cup boiling water
• 1/2 cup shortening
• 1/4 cup sugar
• 1 tsp salt
• 1 packet of yeast (do not use instant)
• 1/2 cup lukewarm water
• 1 egg
• 3 cups flour

Instructions

Pour boiling water over shortening, sugar and salt. Mix until shortening is blended with other ingredients. Dissolve yeast pack in lukewarm water according to instructions on package. Make sure you allow yeast to activate before adding to other ingredients. Add activated yeast to first mixture after it has cooled. Add egg and mix well. Add sifted flour. Mix well. Store in refrigerator covered with damp cloth. two hours before baking, divide the dough into two parts and roll out to about 1/4 inch thickness. Spread with melted butter. Cut into 3 inch circles using a biscuit cutter (or a drinking glass will do). Fold one half of the circle half way over the other. Place on baking sheet or in round pan. Place in a warm spot and allow to rise for 2 hours. Bake at 400 degrees until lightly browned. Makes about 3 dozen. If all dough isn't needed, keep covered in the refrigerator. Dough will keep for several days.