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Categories:Viewed: 1 - Published at: 3 years ago
Ingredients
- 3/4 c. hot water
- 1/2 c. sugar
- 1 Tbsp. salt
- 3 Tbsp. shortening
- 1 c. warm water
- 2 pkg. yeast
- 6 c. sifted all-purpose flour
- 1 egg
Method
- Mix hot water, sugar, salt and shortening together in bowl. Dissolve yeast in warm water (5 minutes).
- Add 2 cups flour to first mixture and beat until smooth.
- Add egg and yeast.
- Beat until well-blended.
- Stir in remaining flour, one cup at a time. Place dough in greased bowl.
- Brush top with soft shortening. Cover tightly with aluminum foil or bowl cover.
- Store in refrigerator until double in bulk or until needed.
- When ready to use, push down and cut off dough.
- Shape in any desired fashion and put in pans.
- Let rise until light and double in bulk (about 2 hours) at room temperature.
- Bake in a preheated 400° oven for 15 to 20 minutes (until golden brown).
- Dough may be kept in refrigerator a week.
