Best Hot Rolls

By ezunich

Ingredients

• 1/2 cup sugar
• 1/2 cup shortening
• 1 3/4 cups cold water
• 2 tsp salt
• 1 (1/4 oz) envelope active dry yeast
• 1/4 cup warm water (100° to 110°)
• 1 large egg
• 5 to 5 1/2 cups all-purpose flour

Details

Servings 50

Preparation

Step 1

Cook first 4 ingredients in a medium saucepan over medium heat, stirring constantly, until shortening melts. Cool to 110°.

Stir together yeast and 1/4 cup warm water in a 2-cup glass measuring cup; let stand 5 minutes.

Beat yeast mixture, sugar mixture, egg, and 4 cups flour in a large mixing bowl at medium speed with an electric mixer until blended. Gradually stir in enough remaining flour to make a soft dough.

Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Place in a wellgreased bowl, tmning to grease top.

Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; over and chill 8 hours.

Pinch off small pieces of dough (with well-greased hands), and shape into linch bails. Arrange in 2 greased 9-inch square pans.

Cover and let rise in a warm place, free from drafts. 30 minutes or until doubled in bulk.

Bake at 400° for 20 minutes or until golden.