Ingredients
Scale
- 1 cup of Crisco (or other vegetable shortening)
- 1 cup of sugar
- 1 tablespoon of salt
- 1 cup of boiling water
- 2 envelopes of dry yeast
- 1 cup of warm (105–115 degrees) water
- 4 eggs, beaten
- 6 cups of all-purpose flour
- 1 cup or so of extra flour (for surfaces)
Instructions
- Mix the shortening, sugar, and salt in a large bowl. Add boiling water and stir until shortening melts.
- Proof both packets of yeast in the cup of warm water for five minutes or until foamy.
- Stir proofed yeast and beaten eggs into shortening and mix well.
- Add the flour, one cup at a time, until a stiff dough forms. Cover and chill for at least 12 hours (the dough will rise in the fridge).
- Remove dough from fridge and let stand for at least three hours before baking.
- Sprinkle flour on a clean surface and knead dough several times. Form rolls using directions below.**
- Let rise for 3 hours.
- Preheat oven to 400 degrees. Bake for 12-15 minutes until golden brown.
**Option A: Roll out dough to 1/2 inch thickness. Cut rolls with 2 inch biscuit cutter. Arrange on baking sheet.
Option B: Grease two 9×13 pans. Roll out dough to 1/2 inch thickness. Cut dough into 24 squares. Fold each square corner under to form a ball. Arrange rolls 3 down by 4 across in each 9×13 pan.