Extra-Special Rolls

• 2 pkg. dry yeast
• 3 Tbsp. warn water
• 1/2 c. sugar
• 1/2 c. shortening, melted
• 2 eggs, beaten
• 1 c. warm water
• 1 tsp. salt
• 4 to 4 1/2 c. all-purpose flour, divided
• 1/4 c. plus 2 Tbsp. butter or margarine, softened

1. Dissolve yeast in 3 tablespoons of warm water in a large mixing bowl; let stand 5 minutes.
2. Add sugar, shortening, eggs, 1 cup warm water, salt and 2 cups flour.
3. Beat at low speed of an electric mixer 1 minute.
4. Gradually stir in enough remaining flour to make a soft dough.
5. Turn dough out onto a lightly floured surface.
6. Knead 4 minutes or until smooth and elastic.
7. Shape dough into a ball and place in a well-greased bowl, turning to grease top.
8. Cover and let rise in a warm place (85u0b0) free from drafts for 1 hour or until doubled in bulk.
9. Punch dough down and divide into 4 equal parts.
10. Roll each into a 12-inch circle on a floured surface; spread with butter.
11. Cut each circle into 12 wedges.
12. Roll up each wedge, beginning at wide end.
13. Place on lightly greased baking sheets point side down.
14. Cover and let rise in a warm place (85u0b0) free from drafts for 1 hour or until doubled in bulk.
15. Bake at 400u0b0 for 10 to 12 minutes.
16. Yields 4 dozen.

yeast, water, sugar, shortening, eggs, water, salt, allpurpose flour, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=186558 (may not work)