Rolls

by Wendi Berger

Make the night before:
2pkg yeast in 1/4C. warm water
1/2C. Shortening
1/2C. Sugar
3 Beaten eggs
1C. Warm water
41/2 C. flour (I add a little more to make it not so sticky)
2tsp. Salt

In a large bowl cream shortening, sugar, and add beaten eggs. Add yeast and water, fold in flour and salt. Let rise till doubled. Stir down, cover and refrigerate overnight. Two hours before dinner roll out dough to 1/4 in. thick and cut with round cutter. Fold on pan. (I put melted butter on top of rolls) Cover and let rise about 2 hours. Bake at 350 for 16 min. or til golden brown. Makes 1 cookie sheet 4 across x 8 down.

Note: Mix in Kitchen aid for 8 min and you don't need to knead it by hand. It is very sticky. Don't add more flour, refrigeration makes it less sticky when rolled out.