|Shortening||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Yeast cakes/2 packages dry yeast||2|
|Lukewarm water||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Eggs||2 , beaten|
|Unsifted flour||6 Cup (96 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted|
Preheat oven to 425° before baking.
Grease jelly roll pan.
Mix shortening, sugar, and salt in a large bowl with electric mixer.
In a small bowl, dissolve yeast in warm water.
Add boiling water to shortening mixture; add beaten eggs, yeast, and flour.
Chill dough at least 4 hours or overnight.
Roll out on floured surface and cut out with round cutter.
Dip one side into melted butter and fold butter side inward.
Place rolls in pan, slightly touching.
Bake 10 minutes or until brown on top.
Serving size: Complete recipe
Calories 5997 Calories from Fat 2827
% Daily Value*
Total Fat 321 g493.7%
Saturated Fat 114.6 g573.2%
Trans Fat 27 g
Cholesterol 664.9 mg221.6%
Sodium 4100 mg170.8%
Total Carbohydrates 719 g239.6%
Dietary Fiber 96 g383.9%
Sugars 153.9 g
Protein 121 g242.5%
Vitamin A 67.4% Vitamin C 0.02%
Calcium 36.7% Iron 181.3%
*Based on a 2000 Calorie diet