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Ingredients
0.5 ounce active yeast dry
0.5 cup butter divided melted
2 large eggs beaten
5.5 cups flour all-purpose
0.5 cup warm milk (100°-110°)
1 cup milk
1 teaspoon salt
0.5 cup shortening melted
0.5 cup sugar
Equipment
bowl
oven
measuring cup
Directions
Combine yeast and 1/2 cup warm milk in a 2-cup liquid measuring cup; let stand 5 minutes.
Combine yeast mixture, 1 cup milk, sugar, and next 3 ingredients in a large bowl. Gradually add 1 cup flour, stirring until smooth. Gradually stir in enough remaining flour to make a soft dough.
Place in a well-greased bowl, turning to grease top of dough.
Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
Turn dough out onto a floured surface; knead 5 or 6 times. Divide dough in half.
Roll each dough portion on a lightly floured surface to 1/4-inch thickness.
Cut with a 2-inch round cutter.
Brush rounds evenly with 1/4 cup melted butter, and fold in half.
Place rolls in 3 lightly greased 9-inch round cakepans.
Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
