Ingredients
- 1/2 Cup Solid Shortening
- 3/4 Cup Sugar
- 6 Cups Flour
- 1 cake Yeast May also use bulk dry yeast about 4.5 teas or two packets.
- 2 1/2 Cups Warm Water 115 - 125 degrees
- 2 Eggs - beaten
- Extra Virgin Olive Oil To brush on top
Servings:
Instructions
- In large mixing bowl, blend shortening and sugar
- Beat in eggs
- Add salt
- Dissolve yeast in water and add to mixture
- Stir in flour until moist
- Cover and store in refrigerator overnight
- By morning, dough will have doubled. Punch down and turn out onto heavily floured work area. It is a sticky but light dough.
- Work dough with flour until dough is easy to handle
- Roll to 1/4" thickness and form into loaves or cut into shapes to place on greased cookie sheet. You may also roll into a balls the size of walnuts and place three balls in each greased muffin or cupcake pan for cloverleaf style rolls.
- Allow to rise until double
- Bake at 450 degrees for 10 minutes, then reduce to 350 degrees until rolls are brown, about 5 - 10 minutes.
- If making loaves, bake at 325 degrees for 45 minutes.
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