Recipe submitted by Miriam Shaffer, Martinsburg, Pa; Mrs. Moses H. Yoder, Hartville, Ohio; Emma Witmer, Columbiana, Ohio.
2 cups boiling water
1/4 cup sugar
1/3 cup shortening
1 tsp salt
2 yeast cakes (2 1/2 tsp dry yeast)
1/4 cup warm water
2 eggs beaten
8 cups flour
Mix together the sugar, salt, shortening and boiling water. Let cool. Dissolve yeast in 1/4 cup warm water and add to above cooled mixture. Add beaten eggs
Add 4 cups of flour and beat thoroughly. Add the remaining 4 cups of flour and beat. Do not knead.
Cover tightly and store in refrigerator until ready to use.
Remove from refrigerator 1 1/2 hours before serving time and shape as desired.
This dough may be kept in the refrigerator for 7 days.
Bake at 400- 450 degrees until golden brown (15-20 minutes).
I think the lard really helped in these rolls.(Check out my lard thoughts on the 1/23/11 blog post.) Be warned however, when it is mixed in with the hot water, it smell like a wet dog. Really appetizing.
The dough almost killed my mixer. It was very stiff. I would say beat the first batch of flour in and then do the rest by hand. In the recipe there is no indication of how long you should let them rise, I just shaped them as soon as I got them out of the refrigerator and then left them rise for an hour and 15min. It seemed to be the perfect amount of time.
I made 16 larger rolls out of this batch. If you are going to do this then bake the full 20 minutes. If you make them smaller, more like 2 dozen, bake the 15 minutes. I pulled mine out a bit under baked and had to throw them back in.
Make these. You will love them
Yes, this is a repost, but I just HAD to make them again, I was serving Corn Chowder next as well!