1/2 cup shortening
1/4 cup sugar
1 tsp. salt
1 egg, beaten
1 cup boiling water
1 package yeast
4 cups all-purpose flour
butter
Cream shortening and sugar; add boiling water and salt.
Dissolve yeast in lukewarm water. When first mixture is lukewarm, add dissolved yeast and egg. Stir well.
Add flour 1 cup at a time, mixing well to make a soft dough. Store in refrigerator for up to one week.
Shape into rolls and dip into melted butter. Place in a greased muffin tin, snipping the tops of the rolls to make an "X". Cover and place in a warm, draft-free area. Allow to rise 2 to 3 hours.
Bake 10 minutes in a 425 degree oven.
Yields: 2 dozen small or 1 dozen large rolls
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