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1 c. shortening 1/2 c. sugar 1 c. boiling water 1 c. cold water 2 pkg. dry yeast 2 eggs, well beaten 6 c. unsifted plain flour 1 tsp. salt melted butter Cream shortening and sugar together. Slowly add boiling water. When mostly dissolved, add cold water. When mixture is lukewarm, add yeast; stir to dissolve. Add beaten eggs, flour and salt (1 cup at a time); mix well. Place in refrigerator overnight. When ready to use, roll 1/2-inch thick. Cut with biscuit cutter; butter with melted butter. Fold over and rebutter. Place in warm (not drafty) place for about 2 hours. Bake 10 minutes in 450 degrees oven. If needed, rolls can be shaped and placed in refrigerator for several hours. Take out and let rise. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |