Buttery Yeast Rolls

Buttery Yeast Rolls

1/2 cup boiling water
1/2 cup butter-flavored Crisco
1/2 cup sugar
3/4 teaspoon salt
1 egg
1/2 cup plus 1 tablespoon water (heated to 105 to 110 degrees)
1 tablespoon yeast
3/4 teaspoon sugar
4 to 5 cups all-purpose flour

Mix together water, Crisco, 1/2 cup sugar and salt in a saucepan over medium heat, stirring until Crisco and sugar are melted. Cool mixture to room temperature. Add egg and mix well. Set mixture aside. In a heavy-duty mixer with a dough hook attached, dissolve yeast and remaining sugar in warm water for 5 minutes. Add Crisco and egg mixture to yeast mixture and turn mixer on low. Add flour and mix thoroughly. Continue mixing for 5 minutes. Remove dough from mixer bowl and place in a large greased bowl. Turn the dough in the greased bowl and cover with a clean dishcloth. Allow dough to rise and double in size. Turn dough out onto a floured surface. Roll dough to a 1/2-inch thickness and cut into 1 1/2-inch rounds. Place on a buttered sheet pan, with the sides of the dough rounds touching. Brush with melted butter and cover with a clean dish towel and allow to rise for 45 minutes. Preheat oven to 350 degrees and bake rolls for 15 to 20 minutes, or until golden brown. Remove from oven and brush with additional melted butter.

Makes 4 dozen rolls.
Enjoy