Four Hour Rolls - cooking recipe

Ingredients

1/2 c. shortening
1/4 c. sugar
1 pkg. yeast
1 1/4 c. warm water
3 to 4 c. self-rising flour

Preparation

Cream shortening and sugar.
Dissolve yeast in warm water. Alternate flour and yeast water to creamed mixture until dough is stiff.
Let rise about 2 hours or until double.
Transfer dough to floured board.
Knead for 3 minutes.
Roll out dough to 1/2-inch thick.
Cut with biscuit cutter; put small amount of margarine on roll and fold over.
Let rise 1 hour.
Bake for 20 minutes at 350\u00b0.