- 3
Ingredients
- 1 pkg (1/4 oz) envelope active dry yeast
- 2 c warm water (100'-110')
- 6 c bread flour
- 1/2 c sugar
- 2 tsp salt
- 1/2 c shortening
- 2 lg eggs, lightly beaten
- 1/2 c butter melted
Preparation
Step 1
1. Stire together yeast and warm water in a medium bowl. Let stand 5 minutes.
2. Stir together flour, sugar and salt in a large bowl. Cut in shortening with a pastry blender until crumbly. Stir in yeast mixture and eggs until just blended (do not over mix!).
3. Cover and chill 8 hours.
4. Roll dough into 1/4 inch thickness on well floured surface (dough will be soft). Cut with a 2 1/2 inch round cutter.
5. Brush rounds with metled butter. Make a crease with the dull edge of a knife, right down the center. Gently fold at this crease. Gently press edges to seal.
6. Place rolls in a greaded 15x10 inch jelly roll pan with sides touching. Cover and let rise in a warm place (85'), free from drafts, 45 minutes or until doubled in bulk.
7. Preheat oven to 400'. Bake at 400' for 14 minutes or until golden.