2 Pkgs. dry yeast
3 Tablespoon water ( 105’-115’F.)
1/2 Cup sugar
1/2 Cup shortening, melted
2 eggs, beaten
1 Cup warm water ( 105’-115’F.)
1 Teaspoon salt
4-4 1/2 Cups flour, divided
1/4 Cup plus 2 Tbsp. butter, softened
Dissolve yeast in 3 Tablespoon warm water in large mixing bowl: Let stand 5 minutes. Add sugar, shortening, eggs, 1 cup warm water, salt and 2 cups flour. Beat on low speed of elec. mixer 1 minute. Gradually stir in enough flour to make a soft dough. Turn dough out on to a lightly floured surface. Knead dough into a ball and place in a well greased bowl turning to grease top. Cover and let rise in warm place (85’F.) free from drafts, 1 hour or until doubled in bulk. Punch dough down and divide into 4 equal parts. Roll each into 12” circle on a floured surface. Spread with butter. Cut each circle into 12 wedges. Roll up each wedge, beginning at wide end place on lightly greased baking sheet, paint side down.
Cover and let raise in warm place (85’F. )free from drafts, 1 hour or until doubled in bulk. Bake at 400’F. 10 to 12 minutes. Yield 4 dozen.
Delicious! This are one of our very favorite recipes!
This is a good soft dough recipe that can easily be made into a variety of shapes including cloverleaf rolls and crescent rolls. We've even use for cinnamon roll dough as well. It is an easy recipe to make, and very good.