9 to 11 minutes
1 cup boling water
2 package dry yeast
1 cup shortening
1 cup lukewarm water
1 cup sugar
2 eggs, beaten
1 1/2 teaspoon salt
6 cup unsifted flour
Pour boiling water over shortening, sugar, and salt in a large mixing bowl.
Stir until shortening is melted.
Sprinkle yeast into lukewarm water, stir until dissolved, stir in eggs.
Add flour to shortening mixture.
Add egg and yeast mixture and blend well.
Cover and place in refrigerator for a minimum of four hours and up to overnight.
Oil muffin pans.
Roll out dough on floured surface.
Make desired shape of rolls, cloverleaf, split-top, etc.
Place in prepared pan.
Let rise in warm place for 2 1/2 to 4 hours until about doubled.
Preheat oven to 425 degrees.
Bake 9 to 11 minute
No Nutritional Information Available