Stir together yeast and warm water in a medium bowl; let mixture stand 5 minutes.
Stir together flour, sugar, and salt in a large bowl. Cut shortening into flour mixture with a pastry blender until crumbly; stir in yeast mixture and eggs just until blended. (Do not overmix.) Cover and chill 8 hours.
Roll dough to 1/4-inch thickness on a well-floured surface (dough will be soft); cut with a 1 1/2-inch round cutter, rerolling dough scraps as needed.
Brush rounds with melted butter. Make a crease across each round with a knife, and fold rounds in half, gently pressing edges together to seal. Place in a 15- x 10-inch jelly-roll pan and a 9-inch round cake pan. (Edges of dough should touch.) Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Preheat oven to 400°. Bake rolls 8 to 10 minutes or until golden. Serve with Orange Butter.
There seems to be a typo in this recipe. The same recipe in the All-New Ultimate Southern Living cookbook calls for 2 t. salt, not 1/2 t. That may resolve the problem others have pointed out here. I have not made this recipe yet and just guessed on the star rating, but I felt I had to correct this issue for others when I noticed it. When I make them, I will revise my star rating.
This recipe was voted so good that my family would replace the long-time favorite that has its roots in my grandmother's cooking.
I'm hesitant to reject such heritage; but they are quicker and more versatile that my old family favorite. Great for a fancy meal or casual!
I read the first 2 reviews before making this. I used about 3/4 tsp salt. These are what I would call "old fashioned" rolls. My grandmother used to make rolls that tasted like these, and as a kid, I didn't think they were very good. But these are made to be eaten WITH something else. Even in the magazine they are paired with Orange marmalade butter. We ate them with beef stew. I thought they were easy and would probably make them again to go with the right dish. I'll probably try them as the bread for pigs in a blanket.
I have made these twice. Once at Thanksgiving. I thought they were very easy and received many complements. I recently made small size ones for a party and put country ham on them. I have passed on the recipe and would definitely make again. To save time after rolling out dough, I just cut into squares and folded over. Quicker than cutting in circles and rerolling.
This bread would have been great if it had enough salt. This calls for 1/2 teaspoon salt to 6 cups flour. The bread was so tasteless and bland that first, I dipped the rolls in melted salted butter (Some improvement) then we threw them out. I looked up other recipes -- in general, a recipe with this much flour calls for about 2 TABLESPOONS of salt. This was a waste of good ingredients and time and effort.
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