Jordan Rolls

By Becky Jo

Ingredients

• 1/2 * 1/2 C solid vegetable shortening
• 1/2 * 1/2 C Sugar
• 1 1/2 * 1 1/2 tsp salt
• 2 * 2 pkg yeast
• 5 * 5 C all purpose flour
• 2 * 2 eggs
• 1 * 1 stick butter or margarine, melted (plus more for brushing baked rolls with)
• 1 1/2 * 1 1/2 C warm water (like a baby’s bath temperature, this is key with working with yeast)

Details

Servings 12
Adapted from southernplate.com

Preparation

Step 1

Place sugar, salt, 2 cups of flour, and yeast in a large mixing bowl. Cut in shortening with a long tined fork. Add eggs, beating lightly with fork before stirring them in. Add remaining flour, melted butter, and water. Stir together well. Mixture will look like a big old lumpy blob.

Cover with a dish towel and let sit in a warm place for twenty minutes.

After twenty minutes, turn out onto a floured surface. Sprinkle flour over the top and knead three or four times. Pat out into a square that is about 3/4 inch thick (or see method #2 above). Cut into squares with a pizza cutter. Place in greased 9×13 pan and cover with towel. Let rise another twenty minutes. Bake at 350 for about 25 minutes, or until tops are golden.

Brush hot rolls with additional melted butter.