Instructions: Dissolve yeast in 1/4 cup water; let stand for 10 minutes. Add eggs, 2 1/2 cups flour, 1 cup warm water, shortening, salt, and sugar in large bowl. Beat for 2 minutes at medium speed or with a wooden spoon. Stir in the remaining flour to make soft dough. Let rise until double in size

(about 1 hour), covered. Punch down and refrigerate overnight.

Roll out each dough half into 1/2-in. thick rectangles. Spread with butter. Starting with long side roll up like a jelly roll. Cut into 1-inch slices. Place in greased muffin cups open side down, cover, and let rise 3 hours, or until doubled in size. Bake at 350 degrees for 12 - 15 minutes.

Watch closely they burn easily.

Yield: 30 rolls.

Pat Parker

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