Tuesday, January 10, 2012
1 cup boiling water
1/2 cup shortening
1 (1/4 oz.) envelope active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tsp. sugar
2 large eggs
1/2 cup sugar
1 tsp. salt
5 cups bread flour
1/4 to 1/2 cup butter, melted
Pour 1 cup boiling water over shortening in a large bowl, stirring to melt shortening. Let stand 30 min. or until completely cooled.
Stir together yeast, 1/2 cup warm water, and 1 tsp. sugar in a glass measuring cup; let stand 5 min. Beat eggs at medium speed using a heavy-duty stand mixer, add 1/2 cup sugar and salt. Add shortening mixture and yeast mixture. Reduce speed to low, and gradually add 5 cups flour, beating until blended.
Cover and chill dough 12 hrs. or up to 5 days.
Turn dough out on a lightly floured surface, and roll to 1/4 in. thickness. Cut with a lightly floured 2 1/2 in. round cutter. Make a crease across the middle of each dough round with a knife, and fold in half; gently press edges to seal. Place rolls on lightly greased baking sheets.
Cover and let rise in a warm place (85 degrees), free from drafts, 1 1/2 hrs. or until doubled in bulk. Brush rolls evenly with melted butter.
Bake at 400 degrees for 15 min. or until golden brown. Brush again with melted butter, if desired.
Yield: Makes 3 to 4 dozen.