Barnhart Yeast Rolls
  • Servings: 4 dozen
  • 2 pkg. yeast (not ripid rise)
  • 1 cup. warm water
  • 1 cup shortening
  • 36 ounces boiling water
  • 64 ounces ap flour
  • 1 tsp. salt
  • 1/2 cup sugar
  • 2 eggs
  1. Dissolve yeast in warm water: let stand about 30 minutes. Melt shortening in boiling water; cool. Sift flour, salt and sugar in large bowl; make a well in the center. Pour in dissolved yewast, melted shortening and water, and beaten eggs; mix well. Let rise about 1 hour in warm place; knead and shape into rolls. Put in warm place; cover and let rise until double in size. Bake in oven at 400 degrees until browned. Yield: 4 dozen large rolls.