| | Directions | | In a large bowl, beat the eggs, add the sugar, shortening, boiling water and salt. Let cool to lukewarm. Moisten the yeast in a little lukewarm water, about 1/4 C. Add a pinch of sugar to speed the action. Add the yeast mixture to the mixture in the large bowl. Stir in 4 C flour. Cover and let rise 1 hour. Using the remaining flour, turn onto kneading board. Place in covered greased bowl and refrigerate. When ready to use form into shape desired. Place in greased tin. Cover and let rise until double, 3-4 hours if refrigerated. Bake at 350° for 12-15 minutes. Can be used for dinner rolls, cinnamon rolls, coffee cakes, sweet rolls, twists, braids or buns. Will last up to 3 days in refrigerator. |
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