Mrs. Monty's Rolls

Ingredients

• 0.3 oz active yeast dry
• 2 tablespoons butter melted
• 3 tablespoons butter softened
• 1 large eggs lightly beaten
• 6 cups flour all-purpose sifted
• 3 tablespoons shortening softened
• 0.5 cup sugar 
• 1 teaspoon salt 
• 2 cups warm water (100° to 110°)

Equipment

• bowl
• baking sheet
• oven
• whisk
• wire rack
• plastic wrap

Directions

1. Combine yeast and water in a large bowl; let stand 5 minutes. Stir in sugar and next 3 ingredients.
2. Whisk in 3 cups sifted flour, 1 cup at a time, until combined. Gradually stir in more flour to make a soft dough (about 3 to 3 1/2 cups). Using floured hands, shape dough into a smooth ball.
3. Place dough in a well-greased bowl, turning to grease top. Cover with plastic wrap.
4. Let rise in a warm place 2 hours or until doubled in bulk.
5. Punch dough down.
6. Roll dough out to 1/4-inch thickness on a floured surface.
7. Cut dough into rounds with a 3-inch round cutter, rerolling scraps once. Lightly press each round into a 4-inch oval.
8. Spread 1/4 tsp. softened butter on half of each oval. Fold unbuttered half over to form a half-moon shape; place 2 inches apart on 2 lightly greased baking sheets. Cover and let rise in a warm place 40 minutes or until doubled in bulk.
9. Preheat oven to 37
10. Bake, in batches, 14 to 15 minutes or until golden brown.
11. Transfer to a wire rack; brush with melted butter.