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2 c. boiling water 1/2 c. sugar 1 Tbsp. salt 2 cakes yeast 1/4 c. lukewarm water 2 eggs, beaten 2 Tbsp. shortening 7 to 8 c. sifted flour Mix boiling water, sugar, salt and shortening together. Cool until lukewarm. Soften yeast in lukewarm water and stir into mixture. Add beaten eggs. Stir in 4 cups flour and beat until smooth. Stir in remaining flour to make fairly stiff dough. Place in greased bowl and place in refrigerator. Dough will keep up to a week. To Bake: Shape desired number of rolls. Place in greased pan and let rise until double in bulk (about 1 to 1 1/2 hours). Bake at 425 degrees for 15 to 20 minutes. 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. |