3/4 cup of sugar
3/4 cup of shortening
1 cup of boiling water
2 packages of dry yeast
1 cup of warm wat er
2 eggs, slightly beaten
6 to 7 cups of plain flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of baking soda
Cream the sugar and shortening together and add the boiling water. Mix well and set aside to
cool. Dissolve the yeast in the warm water. Add the eggs to the cooled shortening mixture and
stir in the yeast mixture. Combine 5 cups of flour with the sal t, baking powder, and the baking
soda. Mix well and pour out onto a floured board. Knead in the remaining flour until the doug h
is not sticky. Roll out about 1 1/2 inch balls with your hands and place in greased baking pans.
Put the pans of dough in a warm place and let rise for about 3 hours. Bake the rolls for 20 mi nutes
at 400 degrees. Note: The rolls can be kept in the
refrigerator until ready to let rise.
