1 pkg. active dry yeast
1/2 c. warm water (105 to 115 deg.)
5 c. sifted all-purpose flour, divided
1/2 c. sugar
1 1/2 tsp. salt
1/2 c. shortening
2 lg. eggs, lightly beaten
1/2 c. butter, melted
1 1/4 c. all-purpose flour
Combine yeast and warm water in a 2-cup
liquid measuring cup; let stand 5 minutes.
Combine 4 cups sifted flour, sugar and salt in
a large bowl. Stir in yeast mixture and
shortening. Add eggs and remaining 1 cup
sifted flour. Stir vigorously until well blended.
(Dough will be soft and sticky.) Brush or lightly
rub dough with some of the melted butter.
Cover loosely; let rise in a warm place (85º)
free from drafts, 1/2 hours or until doubled in
bulk. Grease 4 8-inch round cake pans; set
aside. Sift 3/4 cup flour in a thick layer evenly
over work surface; turn dough out onto floured
surface. (Dough will be soft.) Sift 1/2 cup flour
evenly over dough. Roll dough to 1/2-inch
thickness; brush off excess flour. Cut out
dough, using a floured 2-inch biscuit cutter.
Pull each round into an oval, approximately 2
1/2 inches long. Dip 1 side of oval into melted
butter. Fold oval in half with buttered side
facing out.For each pan, place the folds of 10
rolls against the side of prepared pan,
pressing center fronts of rolls together gently.
Place 5 rolls in inner circle and 1 roll in center
for a total of 16 rolls per pan. Cover loosely
and let rise in a warm place, free from drafts, 1
hour or until doubled in bulk. Preheat oven to
400º. Bake rolls, uncovered for 12 to 15
minutes or until lightly brown. Makes 64 rolls.