1 C boiling water
1 C sugar
2 eggs, beaten
6 C flour
1 C water, lukewarm
1 C shortening
1 1/2 tsp salt
2 pkg dry yeast
In large bowl, pour boiling water over shortening and stir until dissolved. Add suagar and salt and mix. Add eggs. Sprinkle yeast into lukewarm water; stir until dissolved. Combine with egg mixture. Blend into flour; dough will be sticky. Cover and refrigerate four hours or overnight. Dough rises slightly in refrigerator so use large bowl. Almost 3 1/2 hours before using rolls, shape as desired. Place in greased pan and allow to rise 3 hours at room temperature until double in bulk.
Bake at 400 degrees; 12 - 15 minutes.
Yield: 3 dozen
Note: dough will keep 7-10 days in fridge
1 C sugar
2 eggs, beaten
6 C flour
1 C water, lukewarm
1 C shortening
1 1/2 tsp salt
2 pkg dry yeast
In large bowl, pour boiling water over shortening and stir until dissolved. Add suagar and salt and mix. Add eggs. Sprinkle yeast into lukewarm water; stir until dissolved. Combine with egg mixture. Blend into flour; dough will be sticky. Cover and refrigerate four hours or overnight. Dough rises slightly in refrigerator so use large bowl. Almost 3 1/2 hours before using rolls, shape as desired. Place in greased pan and allow to rise 3 hours at room temperature until double in bulk.
Bake at 400 degrees; 12 - 15 minutes.
Yield: 3 dozen
Note: dough will keep 7-10 days in fridge
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