I love this recipe because it makes so many and they freeze really well. They are also perfect to make before big family dinners.
Depending on the size you make them, this recipe will yield up to 4 dozen rolls.
Warm up 1 1/2 cups water – not too hot but quite warm.
Pour into a large bowl:
1/4 cup white sugar
2 tsp. salt
1/4 cup vegetable shortening
Stir until shortening melts, cool to lukewarm. Alternatively, you can melt the shortening before adding it. I do this when my kitchen is cold.
Meanwhile, dissolve 1 tsp. sugar in 1/2 cup lukewarm water (100ºF). Over this sprinkle 1 envelope active dry yeast (2 1/4 teaspoons).
Let stand 10 minutes. Then stir briskly with a fork. Add softened yeast to lukewarm water mixture together with 1 egg, beaten. Stir. Beat 3 cups all-purpose flour vigorously in electric mixer.
Gradually beat in with a spoon an additional m2-2 1/2 cups flour.
Knead 10 minutes.
Place in an oiled bowl and cover with a damp cloth until doubled.
Punch down and knead again. Make your shapes, cover and let double again.
Bake at 400ºF for 15-20 minutes.