"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 cup shortening 2 pkg yeast 1/2 cup warm water 3/4 cup sugar 2 tsp salt 4 eggs, beaten 1 cup cold water 1 cup boiling water 6-8 cups flour
Dissolve yeast into warm water. In large bowl, cream together sugar, shortening, and salt. Add boiling water. Let cool. Add eggs and yeast mixture, stir. Add cold water and flour. Mix. Cover and refrigerate overnight. Make into rolls, let rise 2-3 hours. Bake 12 minutes at 400º Yield 50 rolls
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