I’m not sure where I got this recipe. I’ve made them for years and years, especially back when I had large crowds for Thanksgiving. I made double batches then! When my kids were still home, I cooked big meals every night and used this often. I could make out a muffin pan of small rolls, they would rise in a warm space while I cooked the evening meal. I’d bake them right quick to serve with supper.
The dough keeps very well in the refrigerator for 10 days or so. It DOES make better rolls if it is very well chilled, so I always make it the day before I want to have hot rolls.
Dissolve 2 packages of yeast in 1/4 cup warm water then set aside (4 1/2 teaspoons)
Add 1 cup boiling water and stir til shortening is dissolved.
Add 2 teaspoons salt and 1 cup cold water
Add 2 eggs and stir with wire whip until blended
Add yeast mixture
Add 6 cups of plain flour, 2 cups at a time until all is added
Let rise in a greased bowl until doubled in size.
Punch the dough down, cover, and refrigerate until ready to use,
at least long enough to be completely chilled
Remove dough and punch it down until smooth
Shape rolls and let them rise until doubled in size. I use muffin pans and put two or three small balls of dough for cloverleaf rolls, or shape them for sandwich buns.
Bake 400 degrees until browned
Butter the tops while hot for soft rolls
This dough will keep well for 10 days to 2 weeks in the refrigerator. You can use all of it, or a little at a time.
I can make four dozen small rolls from one batch of dough. I use a full sheet baking pan.
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