Doubly Good Yeast Rolls
From the kitchen of John Curry
Ingredients
1 teaspoon sugar
1 teaspoon salt
1 package dry yeast
1/2 cup water
2 eggs
8 cups all-purpose flour (I increased it from the original 7)
1/2 cup sugar
1 cup shortening (stick margarine or butter seems to work best)
2 cups water
Directions
When ready to bake, preheat oven to 400 degrees.
Grease 3 9-inch round baking pans, set aside.
Combine first five ingredients in a mixing bowl.
Mix for 2 minutes on low speed of an electric mixer and set aside.
Combine flour with remaining ingredients in a large mixing bowl.
Mix for 3 minutes with a heavy duty electric mixer at medium speed (use dough hooks if available).
Add yeast mixture and mix for 3 minutes at medium speed.
Cover and let rise in a warm place (85 degrees) free from drafts for about 3 hours or until the dough has doubled in bulk. Punch dough down. Cover and refrigerate overnight.
With lightly floured hands, shape dough into 1-1/2 inch balls; place in prepared pans.
Let dough rise in a warm place (85 degrees), free from drafts, for about 2 hours or until doubled in bulk.
Bake rolls for 10-12 minutes.
Note: Dough may be stored in the refrigerator for up to 4 days.
