Method

Fill a coffee cup 1/2 way with warm tap water (not hot) and add 2 pkgs of fast rising yeast and set aside. Bring to a boil 1 1/2 cups of water. In a separate bowl beat the six eggs with a fork and set aside. In large bowl put sugar, shortening, salt, then add the boiling water to melt the shortening and sugar. Once it begins to cool and is only warm to the touch add the yeast/water mixture and the eggs. Begin adding the flour until the mixture takes form, place on a board or counter and continue adding flour and kneading the bread until it doesn't stick on hands or you can stick a finger into the mixture and the hole stays. Place the bread mixture back into the bowl, cover with dry towel and place in a warm area. Let rise once. Grease two cookie sheets, DO NOT FLOUR THEM. After mixture rises, pull golf ball size portions from the mix, and shape into rolls. If the mixture wants to stick to your hands, dip your fingers in shortening to grease your hands and make the mixture easier to handle. Place each roll on the cookie sheet until the sheet is full. Cover again with a towel and allow 1-2 hours for the mixture to rise again. Then bake at 350 degrees until bottom of rolls are brown. Serve with butter, honey or jam.

Notes: This dough can be used for cinnamon rolls also. After it rises the first time, simply rolled the dough out, spread with margarine, cinnamon and sugar. Then, roll into a long cylinder and slice across the roll to form cinnamon rolls. Place on greased sheet and allow to rise again before baking.

Number of Servings: 40-45

Submitted by: jwmom7172 ( See all of jwmom7172 Recipes )

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