Overnight yeast Rolls

2 1/4 ounce packages active dry yeast 1 cup warm water 1 cup shortening 1 cup sugar 1 teaspoon salt 1 cup boiling water 2 large eggs 6 cups all-purpose flour

Combine yeast and warm water in a 2 cup glass measuring cup. Let stand for 5 minutes. Place shortening, sugar and salt in a mixing bowl. Add boiling water. Beat with mixer at medium speed until smooth. Add eggs and yeast mixture; beating at low speed until blended. Gradually beat in flour. Cover and chill for 8 hours. Shape in to 1 inch balls. Place 3 balls in each muffin pan cup. Cover and let rise in a warm place 45 minutes or until doubled in bulk. Bake at 400 degrees for 12 minutes.


Contributed by: Edit

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