Makes:
3 dozen
Total Time:
10 hr 40 min
Submitted by:
Category:
Breads
Sub Category: Biscuits & Scones
what you need
- 1 cup vegetable shortening
- 3/4 cup sugar
- 1-1/2 teaspoons salt
- 1 cup boiling water
- 2 packages (.25-ounce each) active dry yeast
- 1 cup warm milk (105°F to 115°F)
- 2 eggs
- 7-1/2 cups all-purpose flour, divided
- 3 tablespoons butter, melted
make it
In a large bowl, combine shortening, sugar, and salt. Pour boiling water over mixture and beat at low speed with an electric mixer until shortening is melted; let cool for 5 minutes. In a small bowl, dissolve yeast in warm milk; let stand for 5 minutes. Stir into shortening mixture. Add eggs, beating well with an electric mixer. Gradually add 5 cups flour, beating until smooth. Cover, and chill dough for at least 8 hours.
Lightly grease 3 (12-cup) muffin pans. Shape dough into 1-inch balls in each muffin cup. Cover and let rise in a warm place (85°F), free from drafts, for 1-1/2 to 2 hours, or until doubled in size.
Preheat oven to 350°F. Bake rolls for 14 to 16 minutes, or until golden brown. Brush hot rolls with butter.
Notes
