2 Packages dry yeast
3 Tablespoons warm water (105 to 115 degrees)
1/2 Cup sugar
1/2 Cup shortening, melted
2 Eggs, beaten
1 Cup warm water (105 to 115 degrees)
1 Teaspoon salt
4 to 41/2 Cups all-purpose flour, divided
1/4 Cup plus 2 tablespoons butter or margarine, softened
Dissolve yeast in 3 tablespoons warm water in a large mixing bowl; let stand 5 minutes. Add sugar, shortening, eggs, 1 cup warm water, salt, and 2 cups flour. Beat at low speed for 1 minute. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface; knead 4 minutes or until smooth and elastic.
Shape dough into a ball, and place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide into 4 equal parts. Roll each into a 12-inch 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 sheets, point side down.
Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk. Bake at 400 degrees for 10 to 12 minutes. Yield: 4 dozen.
... Very good
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.