NEVER FAIL ROLLS|
2 cakes or pkg. yeast
2 c. lukewarm water
1/2 c. shortening
1/2 c. sugar
2 tsp. salt
6 1/2 c. flour (or enough to
make easily handled dough)
Soften yeast in water; add sugar, salt and 3 cups flour.
Beat by hand or with electric mixer until smooth. Add shorten-
ing and eggs and beat well again. If using mixer, beat in
another cup of flour, then stir in remaining flour or enough to
make an easily handled dough. Knead well and place in greased
bowl. Cover and set in warm place to rise until more than
doubled in size (2 hours or longer). Shape into rolls and
place on well greased pan. Cover and let rise until light 20
to 30 minutes. Bake in 375 degrees oven for 20 to 25 minutes. Makes
from 2 1/2 to 3 dozen rolls. Dough can also be used for making
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