Parkerhouse Rolls - cooking recipe

Ingredients

1 pkg. active dry yeast
1 1/2 c. warm water (105~ to 115~)
5 c. sifted all-purpose flour, divided
1/2 c. sugar
1 1/2 tsp. salt
1/2 c. shortening, melted
2 large eggs, lightly beaten
1/2 c. butter, melted
1 1/4 c. all-purpose flour

Preparation

Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine 4 cups sifted flour, sugar and salt in a large bowl. Stir in yeast mixture and shortening. Add eggs and remaining 1 cup sifted flour; stir vigorously until well blended. (Dough will be soft and sticky.) Brush or lightly rub dough with some of the melted butter. Cover loosely; let rise in a warm place (85\u00b0), free from drafts, 1 1/2 hours or until doubled in bulk.