1/3 cup sugar
5 cups flour
2 eggs
1 cup boiling water
2/3 cup Crisco
1 tsp. salt
1 pkg. yeast
1 stick butter
In a mixing bowl, cream sugar and shortening. Pour the boiling water over this mixture and cook over medium-low heat until lukewarm. Add 2-1/2 cups flour. Dissolve the yeast in 1/4 cup water and add to the mixture. Be sure the water isn’t too warm – it’ll kill the yeast and the dough won’t rise.
Add the eggs, 2-1/2 cups of the flour and the salt. Either cover tightly and put in refrigerator overnight (for using the next day) or place in a warm place to rise for 1-1/2 hours. (If you put the dough into the refrigerator, take it out and allow it to rise in a warm place for at least 1-1/2 hours before continuing.)
After the 1-1/2 hours are up, roll the dough out on a flour-covered countertop and cut with a biscuit cutter. Melt a stick of butter, then dip the rolls into the butter. *Now fold them over to make half-moons. Allow to rise covered loosely in a warm place for another 1-1/2 hours.
Bake at 400 degrees until brown.
*You could, of course, leave them in their biscuit-cutter round stage. They’re delicious, no matter what shape they’re in!
Joi
technorati tags: yeast, rolls, yeastrolls, recipe, yeast+rolls, bread, homemadebread, breadrecipe, homemade+rolls, yeast+bread
No related articles yet.
