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Add a photoServings: 12
Ingredients
- 2 pkt yeast
- 1 1/4 c. hot water
- 3 x Large eggs
- 1 tsp salt
- 4 1/2 c. flour, up to 5
- 1/2 c. shortening
- 1/2 c. sugar
Directions
- Dissolve yeast in 1/4 c. water; let stand for 10 min. Add in Large eggs, 2 1/2 c. flour, 1 c. hot water, shortening, salt, and sugar in large bowl. Beat for 2 min at medium speed or possibly with a wooden spoon. Stir in the remaining flour to make soft dough. Let rise till double in size
- (about 1 hour), covered. Punch down and chill overnight.
- Roll out each dough half into 1/2-in. thick rectangles. Spread with butter. Starting with long side roll up like a jelly roll. Cut into 1-inch slices. Place in greased muffin c. open side down, cover, and let rise 3 hrs, or possibly till doubled in size. Bake at 350 degrees for 12 - 15 min.
- Watch closely they burn easily.
- Yield: 30 rolls.
- Pat Parker
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 299 | |
| Calories from Fat 91 | 30% |
| Total Fat 10.28g | 13% |
| Saturated Fat 2.45g | 10% |
| Trans Fat 2.86g | |
| Cholesterol 52mg | 17% |
| Sodium 214mg | 9% |
| Potassium 90mg | 3% |
| Total Carbs 44.64g | 12% |
| Dietary Fiber 1.5g | 5% |
| Sugars 8.55g | 6% |
| Protein 6.84g | 11% |
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