- 1 cup shortening
- 1 cup sugar
- 2 teaspoons salt
- 1 cup boiling water
- 2 large eggs, lightly beaten
- 2 (1/4-ounce) envelopes active dry yeast
- 1 cup warm water (105° to 115°)
- 6 cups all-purpose flour
- 1/4 cup butter or margarine, melted
How to Make It
Combine first 3 ingredients in a large bowl; stir in 1 cup boiling water. Cool. Stir in eggs.
Combine yeast and 1 cup warm water in a 1-cup glass measuring cup; let stand 5 minutes. Stir into egg mixture. Gradually add flour, stirring until blended. Cover and chill at least 4 hours.
Pinch off one-third of dough.
Cover and chill remaining dough up to 5 days, if desired.
Roll dough to 1/4-inch thickness on a floured surface. Cut with a 2-inch round cutter. Place 2 inches apart on lightly greased baking sheets. Brush with melted butter. Let rise at room temperature 1 hour or until doubled in bulk.
Bake at 375° for 10 to 12 minutes or until golden.
Cinnamon Rolls: Roll one-third of dough into a 14- x 10-inch rectangle. Brush with 1/2 cup melted butter; sprinkle with 1/3 cup sugar and 2 teaspoons ground cinnamon. Roll up, starting at a long end; cut crosswise into 3/4-inch-thick slices. Place in 2 lightly greased 9-inch round cakepans. Let rise and bake as directed above. Stir together 1/2 cup powdered sugar and 2 teaspoons milk; drizzle glaze over warm rolls. Yield: about 1 1/2 dozen.
Herb Rolls: Follow procedure for Cinnamon rolls, substituting 1 tablespoon each chopped fresh chives, chopped fresh basil, and chopped fresh rosemary for sugar and cinnamon. Omit powdered sugar glaze. Yield: about 1 1/2 dozen.