|Granular yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 Cup (16 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Shortening||2 1⁄4 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||3 , beaten|
|Flour||8 Cup (128 tbs)|
Soak yeast in the warm water.
In a large bowl put the salt, shortening and sugar.
Add the boiling water.
Cool to warm, then add enough flour to thicken slightly.
Add yeast, beat well, then add the beaten eggs and remainder of flour.
Work dough until smooth.
Allow to rise until double in bulk, then work down and put in well-greased bowl and refrigerate.
When ready to use cut off desired amount of dough, shape and bake according to type of roll desired.
Let rolls rise about 3 hours, then bake in 375Â° oven for 20 minutes.
Punch down the remaining dough, put in a smaller bowl and refrigerate until needed.
This is a good basic dough for any kind of rolls.