Ingredients
- 1/2 cup sugar, along with a pinch
- 1/2 cup tepid to warm water (105 to 115 levels F)
- 2 packages active dry yeast
- 2 teaspoons salt
- 1/3 cup solid vegetable shortening
- 1 cup cold water
- 1 egg, well beaten
- 4 1/2 cups all-purpose flour
- two tablespoons butter, melted
Directions
Inside a large bowl, give a pinch of sugar towards the tepid to warm water. Sprinkle the yeast outrageous and let stand until foamy, about a few minutes. Stir to dissolve yeast. Beat within the remaining sugar, salt, shortening, cold water, and egg until well blended. On low speed, beat by 50 percent glasses of flour and beat for just two minutes. Beat in an adequate amount of the rest of the flour, 1/2 cup at any given time, to create soft dough. Put the dough inside a well-greased bowl and switch to coat the dough. Cover having a towel and let rise until bending in large quantities, about 1 1/2 hrs.
Punch the dough lower and refrigerate for just two hrs. The dough will almost double in large quantities. Grease 2 (9-inch) cake pans. Turn the dough out onto a floured surface. Accomplish bits of the dough, in regards to a 1/4 cup each and shape into 24 rolls. Place 12 rolls, sides touching in each one of the 2 prepared pans. Brush with butter. Let increase in a hot spot for one hour or until bending.
Preheat oven to 425 levels F. Bake the rolls until well browned on top, about fifteen minutes. Transfer the pan to wire racks to awesome for five minutes.
Recipe thanks to Polly Judd