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~ MY ROLLS ~ So Tender & Flaky

Scale

Ingredients

2 packages (1/4 ounce each) Active Dry Yeast
1 cup warm water
1 cup boiling water
1 cup shortening or butter 3/4 cup sugar
1-1/2 teaspoonS salt
2 eggs, beaten

71/2 to 8 cups all purpose flour

Instructions

In a small bowl, dissolve yeast in warm water. Meanwhile, in a large mixing bowl, combine boiling water, shortening, sugar and salt. Allow to stand 3-4 minutes or until shortening is melted and sugar is dissolved. Add the yeast mixture and eggs; mix well.
Add 2 cups of four; beat until smooth. Add enough remaining flour to form a soft dough. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight. When ready to use, roll out and shape dough. Place rolls in pans, or greased cookie sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350 degrees for 20-25 minutes or until they are golden brown. YIELD: 2 -1/2 dozen.
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When I make these rolls, I often do it in one day. I skip the refrigerating overnight. Simply add enough extra flour, to make a SOFT…..non-sticky dough. They still are fabulous. Make sure you let the dough raise until generously double. Then place shaped rolls (I make crescent style)….on your greased cookie sheets. Let raise again until double, before baking.