Jordan Rolls

By MJH

Yield: Makes 1 1/2 dozen

Ingredients

• 1/2 cup sugar
• 2 (1/4-oz.) envelopes rapid-rise yeast
• 1 1/2 teaspoons salt
• 5 cups all-purpose flour
• 1/2 cup shortening
• 2 large eggs, lightly beaten
• 1 1/2 cups warm water (110° to 120°)
• 3/4 cup butter, melted and divided

Details

Adapted from myrecipes.com

Preparation

Step 1

Combine first 3 ingredients and 2 cups flour in a large bowl.
Cut in shortening with a fork or pastry blender until crumbly.
Stir in eggs. (Mixture will be lumpy and dry.)
Stir in warm water, 1/2 cup melted butter, and remaining 3 cups flour until well blended. (Mixture will remain lumpy.)
Cover with a kitchen towel, and let rise in a warm place (85°), free from drafts, 20 minutes. (Rolls will rise only slightly.)

Turn dough out onto a floured surface.
Sprinkle lightly with flour; knead three to four times.
Pat or roll into a 13- x 9-inch rectangle (about 3/4 inch thick).
Cut dough into 18 rectangles using a pizza cutter.
Place in a lightly greased 13- x 9-inch pan, and cover with towel.
Let rise in a warm place (85°), free from drafts, 20 minutes.

Preheat oven to 350°. Bake rolls 25 minutes.
Brush with remaining 1/4 cup melted butter, and bake 5 more minutes or until golden.