Best Ever Yeast Rolls
- 2 pkgs. dry yeast
- 2/3 c. sugar, divided
- 1 c. warm water (105 to 115 degrees)
- 1 tsp. salt
- 1/2 c. butter, softened
- 1/2 c. shortening
- 1 c. boiling water
- 2 eggs, beaten
- 6 to 7 c. flour, divided (I use flour for bread)
Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand 5 minutes. Combine remaining sugar, salt, butter, and shortening in a large bowl. Add boiling water, stirring until butter and shortening melt. Cool slightly. Add dissolved yeast, stirring well. Add eggs and 3 cups of flour, beating at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Place in a well-greased bowl, turning dough to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
Punch dough down; turn dough out onto a well-floured surface, and kneed several times. Shape into 2 inch balls and place in 3 greased 9 inch round pans. (12 rolls should fill each pan.) Cover and let rise in a warm place (85 degrees), free from drafts, 30 to 40 minutes or until doubled in bulk. Bake at 325 degrees for 20 to 25 minutes or until golden. Yield: 3 dozen rolls.