- 1/2 cup sugar
- 2 (1/4-oz.) envelopes rapid-rise yeast
- 1 1/2 teaspoons salt
- 5 cups all-purpose flour
- 1/2 cup shortening
- 2 large eggs, lightly beaten
- 1 1/2 cups warm water (110° to 120°)
- 3/4 cup butter, melted and divided
How to Make It
Combine first 3 ingredients and 2 cups flour in a large bowl. Cut in shortening with a fork or pastry blender until crumbly. Stir in eggs. (Mixture will be lumpy and dry.) Stir in warm water, 1/2 cup melted butter, and remaining 3 cups flour until well blended. (Mixture will remain lumpy.) Cover with a kitchen towel, and let rise in a warm place (85°), free from drafts, 20 minutes. (Rolls will rise only slightly.)
Turn dough out onto a floured surface. Sprinkle lightly with flour; knead three to four times. Pat or roll into a 13- x 9-inch rectangle (about 3/4 inch thick). Cut dough into 18 rectangles using a pizza cutter. Place in a lightly greased 13- x 9-inch pan, and cover with towel. Let rise in a warm place (85°), free from drafts, 20 minutes.
Preheat oven to 350°. Bake rolls 25 minutes. Brush with remaining 1/4 cup melted butter, and bake 5 more minutes or until golden.