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Ingredients
- 2 pkg. dry yeast
- 2/3 c. sugar, divided
- 1 c. hot water (105 to 115 degrees)
- 1 teaspoon salt
- 1/2 c. butter, softened
- 1/2 c. Crisco shortening
- 1 c. boiling water
- 2 Large eggs, beaten
- 6-7 c. all purpose flour, divided
Directions
- Dissolve yeast and 1 tsp. sugar in 1 c. hot water. Let stand about 5 min. Combine remaining sugar, slat, butter, and shortening in large bowl. Add in boiling water, stirring till butter and shortening melts. Cold slightly. Add in dissolved yeast, stirring well.
- Add in Large eggs and 3 c. flour beating at medium speed of an electric mixer till smooth. Gradually stir in sufficient remaining flour to make a soft dough. Place in a well greed bowl turning to grease top cover and let rise in a hot place (85 degrees) free from drafts 1 1/2 hrs or possibly till doubled in bulk. Punch dough down turn out into a well floured surface and knead several times. Shape into 2 inch balls and place in 3 greased 9 inch round pans. Cover and let rise in hot place (85 degrees) free from drafts 30-40 min or possibly till doubled in bulk. Bake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 12 servings | |
| Calories 448 | |
| Calories from Fat 156 | 35% |
| Total Fat 17.75g | 22% |
| Saturated Fat 7.21g | 29% |
| Trans Fat 2.86g | |
| Cholesterol 55mg | 18% |
| Sodium 263mg | 11% |
| Potassium 109mg | 3% |
| Total Carbs 63.29g | 17% |
| Dietary Fiber 2.1g | 7% |
| Sugars 11.35g | 8% |
| Protein 8.55g | 14% |
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