Hot Rolls

30 minutes to prepare, one hour to rise, 30 minutes to cook

Makes 30 to 40 rolls

Martha K. Morris

Contributor!Morris, Martha K. Breads!Hot Rolls

Ingredients

• 2 cakes or packages Yeast
• 1 cup Water lukewarm
• 3/4 cup Sugar
• 1 1/2 tsp. Salt
• 2/3 cup Shortening
• 1 cup Water boiling
• 2 Eggs
• 6 cups Flour all purpose
• 4 Tbsp. Butter melted

Directions

Dissolve yeast in lukewarm water and set aside.

Put sugar, salt, and shortening in a bowl and over this mixture pour the boiling water (or milk). Allow to cool until lukewarm (so you won't kill the yeast.) Stir in eggs, then yeast mixture, beating well.

Add flour in three amounts, beating well each time. You may use a mixer the first and possibly second times, but the third time you will have to mix by hand. Knead well, until surface of dough becomes smooth and bubbly.

Cover bowl with wax paper and store in refrigerator until ready to use. (It may be stored for two to three days.) Do not let the dough rise outside the refrigerator. You may need to punch it down every once in a while even in the refrigerator !

When ready to use, remove the dough from the refrigerator and shape into rolls. Cover with melted butter. Place in a greased pan or muffin tin and let rise in a warm place until doubled in size (about one hour.)

Bake at 350 deg. F until golden brown.

This recipe may also be used for loaves of bread, or cinnamon rolls.