2 Packages active dry yeast
3/4 cup warm water (105 to 115 degrees)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup shortening (part soft butter)
4 cups "Better for Bread" flour
soft butter or margarine
Dissolve yeast in warm water. Stir in sugar, salt,
eggs, shortening and 2 cups of the flour. Beat until
smooth. Mix in remaining flour until smooth. Scrape
dough from side of bowl. Cover; let rise in warm place
until double, about 1 1/2 hours.
Divide dough in half; roll each half into 12-inch
circle. Spread with butter; cut into 16 wedges. Roll
up each wedge, beginning at rounded edge. Place
rolls, with point under, on greased baking sheet.
Cover; let rise until double, about 1 hour.
Heat oven to 400 degrees. Bake 12 to 15 minutes or
until golden brown. Brush rolls with butter. (I
never do). 32 rolls.
Check rolls after 8 or 9 minutes. Sometimes they
surprise you and are done before the 12 minutes are up.