Submitted by Marissa Martin, Halfway, Mo.


2 packages yeast

2 C water

2 eggs

1 C sugar (just a scant cup)

1 C Crisco shortening

1 tsp salt

6 C flour


In a small bowl, dissolve yeast in 1 C of tepid water for 10 minutes. In a large mixing bowl, cream sugar, shortening and salt. Add one cup boiling water. Stir well. Beat eggs and add to sugar mixture. Then stir in yeast mixture. Stir in flour. Add extra flour if needed to handle dough. Knead dough on floured surface. Put dough in greased bowl and cover for 1 1/2 to 2 hours. Make 36 rolls in two 9-by-13, lightly greased pans. Let rolls rise again for 30 minutes. Bake a 400 degrees until tops are lightly browned. Brush with margarine.


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