Categories: Bread- Rolls- Biscuits- Cornbread

Ingredients

• 1 cup shortening
• 1 cup sugar
• 2 tsp. salt
• 1 cup boiling water
• 2 large eggs,, lightly beaten
• 2 (1/4 oz.) envelopes active dry yeast
• 1 cup warm water (105-115 degrees)
• 6 cups all-purpose flour
• 1/4 cup butter or margarine, melted

Directions

1. Combine first 3 ingredients in a large bowl; stir in 1 cup boiling water. Cool. Stir in eggs.
2. 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.
3. Pinch off one-third of dough.
4. Cover and chill remaining dough up to 5 days, if desired.
5. 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.
6. Bake at 375 degrees for 10 to 12 minutes or until golden.

7. makes about 1 1/2 dozen

8. Cinnamon Rolls:

9. Roll one-third of dough into a 14 × 10-inch rectangle. Brush with 1/2 cup melted butter; sprinkle with 1/2 cup sugar and 2 tsp. ground cinnamon. Roll up, staring at a long end; cut crosswise into 3/4-inch thick slices. Place in 2 lightly greased 9-inch round cake pans. let rise and bake as directed above. Stir together 1/2 cup powdered sugar and 2 tsp. milk; drizzle over warm rolls.

10. herb Rolls: Follow procedure for cinnamon rolls, substituting 1 Tbsp. each chopped fresh chives, chopped fresh basil, and chopped fresh rosemary for sugar and cinnamon. Omit powdered sugar glaze.

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