Dissolve yeast in lukewarm water and set aside. Cream shortening and sugar. Add boiling water. Let cool to lukewarm. Add eggs and yeast mixture. Add sifted flour and salt. Stir until smooth. Cover and let rise until doubled in size. Punch down. Roll out dough and cut into rounds. Fold rounds in half. Pinch and place on greased baking sheet. For cloverleaf rolls, dough can be rolled into balls and placed in greased muffin cups. Let rise; bake at 375 for 8-10 minutes or until brown.
This recipe is versatile and quite forgiving. Feel free to substitute other kinds of yeast or shortening. Dough can be stored in refrigerator overnight; it will need more time to rise in the morning.
Ingredients
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1 cup shortening
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3/4 cup boiling water
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2 eggs, beaten well
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3/4 cup sugar
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1 teaspoon Salt
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2 cakes yeast
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1 cup lukewarm water
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7 1/2 cups sifted flour
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