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Ingredientes
- 2 env dry yeast
- 1 c. boiling water
- 1 c. shortening
- 6 c. flour, sifted (6 to 8)
- 1/3 c. lukewarm water
- 2/3 c. sugar
- 1 tsp salt
- 2 x Large eggs, beaten
- 1 c. cool water
Direcciones
- Dissolve yeast in 1/3 c. lukewarm water. Into one c. boiling water; stir in shortening, sugar, and salt. Combine Large eggs and 1 c. cool water and add in to shortening mix. Let cold to lukewarm. Stir in dissolved yeast and blend thoroughly. Add in sufficient flour to make a soft dough and beat vigorously. Allow dough to rise till double in bulk.
- Work down; knead well and make into rolls of desired shape. Allow rolls to rise at room temperature till double in bulk, about 1 1/2 to 2 hrs.
- Bake at 375 degrees till brown, about 10 to 12 min.
- This is a very soft dough and will handle much better if after you work it down, put in refrigerator overnight. Keeps well for several days in refrigerator. Grease the top; cover with wax paper, then with a damp cloth. Keep cloth damp. You have to punch it down every so often. I bake mine in muffin tins, putting 2 small balls in each c..
- Ada Mae Hickman
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