Rhyne's Pan Rolls

• 12 cup shortening
• 3 12-4 cups all-purpose flour
• 2 14 teaspoons dry active yeast
• 13 cup sugar
• 1 14 teaspoons salt
• 1 12 cups lukewarm water (about 100-110F)
• 14 cup butter or 14 cup margarine, melted

1. Using a pastry blender or two knives, cut shortening into flour until mixture is crumbly with pea-sized crumbs.
2. Mix together yeast, sugar, salt, and lukewarm water in a large mixing bowl until dissolved; let sit 5-10 minutes or until frothy (if it doesn't froth, then your yeast is dead- either water was too hot or your yeast too old- start over with fresh yeast).
3. Gradually mix together yeast mixture and flour mixture- adding enough flour to make a soft dough (you may need to add extra flour depending upon the humidity the day you make the dough).
4. Cover dough and let chill 8 hours.
5. Turn dough onto a floured surface and knead until smooth and elastic- just a few minutes.
6. Form into 24 small dough balls and set balls together in a greased 9x13" metal pan.
7. Cover and let rise in a warm place until doubled in bulk (probably at least 1 hour).
8. Bake in a preheated oven at 450 F for 12-15 minutes or until golden.
9. Brush with melted butter.

shortening, flour, active yeast, sugar, salt, water, butter

Taken from www.food.com/recipe/rhynes-pan-rolls-61463 (may not work)