Updated: Apr 11, 2020
(by Carmen Fields)
2 cakes Fleischmann’s yeast
1/2 c. Crisco, melted
1/4 t. salt
1 1/8 c. warm water
3/8 c. sugar
3 eggs, well beaten
5 c. flour, plus additional
1/4 c. melted butter
Dissolve yeast in 2 T. water with 2 T. sugar.
Add melted Crisco, remaining warm water and sugar, and eggs.
Stir in 5 c. flour, and knead to form a stiff dough, adding more flour if necessary.
Let rise until light (about 3 1/2 hours).
Punch down the dough, and roll out to a thickness of about 1/2 inch.
Cut into wedges, then fold over, Parker House style, or shape into round rolls, about 2 - 3 inches, and let rise 1/2 hour more.
Preheat oven to 350 F.
Place on a greased cookie sheet, and brush tops with melted butter.
Bake about 10 – 15 minutes, until browned.
Makes approximately 18 rolls.