2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110-115 F)
1/2 cup sugar
1/2 cup shortening
1 egg
1 1/2 tsp salt
5 – 5 1/2 cups flour
1/4 cup butter, melted
1 cup warm water (110-115 F)
1/2 cup sugar
1/2 cup shortening
1 egg
1 1/2 tsp salt
5 – 5 1/2 cups flour
1/4 cup butter, melted
In a large bowl, dissolve yeast in water; let stand for 5 minutes. Beat in the sugar, shortening, egg, salt and 3 cups flour. Add enough remaining flour to form a stiff dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. (If using mixer with dough hook, let knead for 4-5 minutes) Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into thirds. Roll each portion into a 12 inch circle; cut each into 12 wedges. Brush with butter. Roll up from the wide end and place pointed end down, 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes.
Bake at 375 degrees F for 13-15 minutes or until golden brown. Remove from the pans to wire racks.
