Aunt Sarah's Rolls

Total Time: 12 mins Cook Time: 12 mins

Ingredients

• 1/4 cup crisco shortening or 1/4 cup unsalted butter
• 1/2 cup sugar
• 1 teaspoon salt
• 2 eggs (at room temperature)
• 2 (1/4 ounce) packages dry yeast (at room temperature, fleischmann's active dry yeast)
• 2 cups warm water
• 6 -7 cups flour

Recipe

• 1 mix sugar, shortening, and salt (use cake beater attachment).
• 2 add one egg at a time, beat thoroughly until a smooth consistency.
• 3 separately mix 2 cups warm water and yeast, once dissolved in water add to above ingredients.
• 4 add 3 cups of flour.
• 5 switch to dough hook attachment add 4th cup of flour, should be sticky consistency.
• 6 add 5th cup of flour.
• 7 between the 6th and 7th cup of flour, stop adding flour when the dough comes cleanly away from walls of the bowl.
• 8 remove dough from bowl and form it into a ball - should be “smooth as a babies behind”.
• 9 place in buttered bowl and cover with plastic wrap or wax paper and place in refrigerator until double in bulk, which takes 1 ½ to 2 hours minimum.
• 10 soften salted butter (start with half a stick).
• 11 roll out dough to about ½ inch height.
• 12 on floured surface, use 2 1/2 inch biscuit cutter or small glass and dip the cut out dough in butter, smooth out dough, fold in half and pinch the ends closed.
• 13 preheat oven to 400 degrees.
• 14 place in pan ½ inch apart. leave in warm room and bake after rolls double in bulk.
• 15 bake for 10 - 12 minutes or until brown on top and slightly brown on bottom. butter tops of rolls as soon as you remove from oven. yields approximately 40 rolls.