Graham Cracker Rolls

• 1 envelope active dry yeast
• 1/2 cup warm water (100u0b0 to 110u0b0)
• 1/4 cup plus 2 1/2 tsp. sugar, divided
• 1 large egg
• 1/4 cup vegetable shortening
• 1 teaspoon table salt
• 1/2 cup boiling water
• 2 1/2 cups all-purpose flour
• 3/4 cup graham cracker crumbs, divided
• Parchment paper
• 3 tablespoons butter, melted

1. Combine first 2 ingredients and 1 tsp. sugar; let stand 5 minutes.
2. Beat egg, shortening, salt, and 1/4 cup sugar at medium speed with a heavy-duty electric stand mixer until creamy. Add boiling water; stir until shortening melts. Stir in yeast mixture. Stir flour and 1/2 cup crumbs into egg mixture.
3. Place dough in a lightly greased (with shortening) bowl; cover, and chill 8 to 24 hours.
4. Punch dough down. Turn dough out onto a lightly floured surface, and knead 4 or 5 times. Roll to 1/2-inch thickness. Cut dough into rounds with a 1 1/2- to 2-inch round cutter, rerolling scraps twice. Place rolls 1 inch apart on a parchment paper-lined baking sheet, and brush with melted butter.
5. Stir together remaining 1/4 cup cracker crumbs and 1 1/2 tsp. sugar. Sprinkle mixture over rolls. Cover and let rise in a warm place (80u0b0 to 85u0b0), free from drafts, 45 minutes to 1 hour or until doubled in bulk.
6. Preheat oven to 350u0b0. Bake, uncovered, 15 to 18 minutes or until golden.

active dry yeast, warm water, sugar, egg, vegetable shortening, salt, boiling water, flour, graham cracker crumbs, paper, butter

Taken from www.myrecipes.com/recipe/graham-cracker-rolls (may not work)