Ingredients

The following ingredients have 24 Servings
  • 1 package active dry yeast
  • ½ cup warm water
  • ¼ cup vegetable shortening
  • ¼ butter, (at room temperature)
  • ¼ cup sugar
  • ½ cup boiling water
  • 1 large egg, (beaten)
  • 3 cups all-purpose flour
  • 1 ½ teaspoons salt
  • ½ cup butter, (melted)

Instruction

  • Combine the yeast and water in a small bowl. Stir together and set aside.
  • Using an electric mixer, cream the shortening, ¼ cup butter, and sugar together in a large mixing bowl. Gradually beat in boiling water. Note: I used the paddle attachment.
  • Add yeast mixture and beat until well blended. Add the egg and mix well.
  • Add the flour and salt and mix together well. Cover bowl with plastic wrap and refrigerate until ready to use. (Can be kept up to a week in the refrigerator.)
  • Three hours before ready to use, roll dough out on a floured surface so that it is ½-inch thickness. Using a small round biscuit or cookie cutter (2 to 2 ½-inches) cut dough into circles and fold each circle in half. Place on large greased baking sheets and brush with melted butter. Cover baking sheets with a tea towel and let rise in a warm place for 2 ½ hours.
  • Preheat oven to 400 degrees. Bake rolls for 5 to 7 minutes, until golden brown.