Very Yummy and less fuss than forming buns.
1/2 c. shortening
1/2 c. sugar
1 t. salt
2 pkg. yeast
2 c. flour
Combine first 5 ingr. in large bowl & cut with pastry cutter.
2 eggs beat in 2 c. measuring cup, fill cup to 2 cup mark with hot water.
Pour over dry mixture.
Slowly add: 3 c. flour
Cover.
Let Rise 20 min. in warm oven.
Pour onto floured surface.
Knead.
Flatten with hands into large pizza shape.
Cut with pizza cutter into16 slices.
Roll up from wide end to point.
Place in greased pans leaving space for rolls to double in size. (can shape like crescent or lay on side where swirl shows.)
Cover.
Let rise in warm oven at least 20 min.
Remove from oven
Preheat oven to 375.
Bake 20-30 min. depending on how dark you prefer.
Immediately brush with 1 stick (1/2 c.) melted butter.
Yields 16 Rolls in 2-9”x13” pans
p.s. Did you know that if you make your dough in a mixer, if you mix it long enough to develop the glutten you can cut out the first rising time. After beating for approx. 5 minutes (with bosch) you can shape into bread or buns and let rise. I don't notice any difference in my bread and it cuts down the time. The way you test the dough to see if you have beat it long enough is roll a small piece of dough into a ball. Put it on a cutting board and cut through with a bread or steak knife. If the dough rolls away from the knife it is ready, if not you need to beat it a little longer.
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