Category: Breads - Yeast - Rolls

  Date Posted: 10/2/2009

  Author: Lakewood 3rd Ward

  Hits: 378

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  Prep Time:

  Total Time:

  Serves: makes about 60 rolls

1 cup water
2 or 3 pkg. yeast
1/2 cup warm water from tap
8 cups flour
1 cup shortening
3/4 cup sugar
2 Tbsp. salt
1 cup cold water
4 eggs

1. Put 1 cup of water on to boil.

2. In measuring cup, mix yeast and warm water from tap.

3. Meanwhile, sift flour. Set aside.

4. Beat eggs. Set aside.

5. With heavy spoon, cream shortening, sugar and salt together in large bowl.

6. Pour boiling water over and dissolve shortening mixture.

7. Add 1 cup flour (from sifted flour above) and cold water and mix well.

8. Add yeast brew, eggs and remaining flour, 2 cups at a time, mixing after each addition.

9. Cover with greased foil and keep in refrigerator overnight.

10. 3 1/2 hours before baking, roll out dough to about 3/4 inch thickness. Cut with round cutter and place on greased pan.

11. To aid browning, brush tops with melted butter before they start to raise.

12. Bake at 450 deg for 10 minutes or until brown.

13. Serve hot, cold or toasted.

NOTE: Dough keeps well in refrigerator for 2 or 3 weeks.

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