Soft Dinner Rolls

By Buffy Winterrose

The first part should take about 30-40 Minutes, The next day it will take about 1-1 ½ Hours till ready to eat.

1 ½ Cups Warm Water
2 Packages Yeast*
½ Cup Sugar

*2 ¼ teaspoons Yeast equals one package- 4 ½ teaspoons for this recipe

Dissolve Sugar in Water, add Yeast. Set aside and let it “Proof”

In a separate bowl place

4 ½ Cups Fork Sifted White Bread Flour, (regular White is OK too)
1 ½ teaspoons Salt
Cut in ½ Cup Shortening

Add 3 Beaten eggs
Add the Yeast mixture

Put in a large bowl. Cover loosely with plastic wrap that has been sprayed with a nonstick spray. (So when it rises it won’t stick to the wrap) Put that in fridge overnight or at least 4 hours, leaving plenty of room to rise, batter will be sticky, don’t stress, it’s supposed to be.

Roll out on a floured surface. Cut into circles with a wide mouth jar lid, a glass, or an actual real live round biscuit or cookie cutter. After they are cut out, put some butter in the center and fold in half. Let rise till double, about 45 minutes to an hour. Bake at 400 for 7-10 minutes, they should double again while baking.

To bake ahead and put the rest in the freezer, Bake at 275 for 16-20 Minutes (Watching to make sure they don’t get very brown), then freeze. When you want to eat Bake (from frozen) at 400 for 8 minutes or less, watch so they don’t get too brown.