1. 1. Put yeast into 1/4 cup of warm water. Place shortening, salt and sugar in large mixing bowl. Pour boiling water over these, let stand until lukewarm, not hot! Add yeast/water mix. Beat in eggs. Stir in flour gradually using only enough to make a soft dough, barely past sticky stage to smooth. It will be very light dough! Beware of adding too much flour. 2. 2. Place in a Large Greased Bowl. Cover with a plate. Refrigerate overnight (4 to 12 hours) until dough TREBLES in bulk. 3. 3. Remove bowl from refrigerator. Gently punch down bread. Butter hands with soft butter. Pinch off small pieces of dough, shape into balls for four dozen small rolls or three inch balls For large rolls, place about two inchs apart on greased or sprayed oblong baking pan. Semi-flatten for biscuit shape. Brush lightly with melted butter on tops. 4. 4. Let rolls rise two hours in warm place without drafts. Bake in preheated oven at 425*F. for 20 minutes until very lightly browned on top. Makes 2 to 4 dozen depending on size you make. These rise very high and are seamless in the pan. They do not last on the table more than an hour for a large family. 5. My Note Make 2 large pan, 44 rolls +. 6. I love homemade rolls but I hate to have to buy bread flour to make it. Now I have a recipe that uses regular all-purpose flour. 7. I always put a little sugar in the yeast. I'm also very good about checking the expiration on the yeast. The yeast does work well with 1 tablespoon of sugar. It should froth right away in 15 minute Or your yeast is too old. I keep mine in fridge. Keep only about 6 months without this test. It is called proofing. ---------------------------------------------------------------------------
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