Aunt Marsha’s roll recipe

Aunt Marsha’s roll recipe

2 T Yeast

¼ C warm water

Mix these together and let stand 10 min.

Combine Yeast mixture with 2 ½ C. flour, ½ C. shortening, 2 tsp salt – cut in with two good knives.

Then add: 3 eggs beaten, 1 C. water, ½ c sugar and add yeast mixture.

Beat until smooth then add 2 more cups flour.

Cover and let rise until double in size. Punch it down and then refridgerate overnight.

3 hours before baking roll out and cut rolls with a large circle cutter. Then dip them in the following mixture.

Melt 1 C. butter and 1 C. shortening.

After dipping, let rise for 3 hours.

Bake at 400 degrees for 12-15 minutes.

We usually double it because they go fast (don't double yeast only other ingredients). Also you may want to set the buzzer a couple minutes less just so you make sure not to burn. It varies each year on time and how hot your oven is. Also the last batches tend to burn quicker. And finally the last tip, they are better straight out of the oven. If you time them to come out when people have gathered their first plate of food then you will be set. Good luck.