- 1/2 cup Crisco
- 1/2 cup sugar
- 1 tablespoon salt
- 1 whole egg (beaten)
- 1 package active dry yeast dissolved in 2 cups lukewarm water
- Approximately 7 cups all-purpose flour
The mixture should be allowed to rest several hours in the refrigerator in a tightly covered bowl. (I let it sit overnight.)
Blend sugar, shortening, and salt, add egg and yeast mixture. Add about one cup flour. Stir this mixture, and then add flour about a cup at a time. Continue blending until it reaches the consistency of very soft cookie dough. The amount of flour needed depends on the coarseness of the flour.
About 2 hours before you intend to serve the rolls prepare a large cooking sheet by lightly greasing it. Flour the area where you will roll out the bread. Place the part of the dough you want to cook (the dough will keep in the refrigerator up to 2 weeks) on the area and work enough flour in it to make it easy to work with. Roll to a thickness of about 1/4 inch and cut into whatever size rolls you want. The whole batch will make about 35 large rolls or 70 small ones.
Cook until browned to your preference in a preheated oven at 400 degrees.