Self-Rising Yeast Rolls - cooking recipe

Ingredients

1/2 c. shortening
1/3 c. sugar
1 c. milk
1 c. hot water
1 pkg. dry yeast, in 3 Tbsp. warm water
6 c. sifted self-rising flour

Preparation

Combine over heat the shortening, milk, hot water and sugar until sugar dissolves. Cool. Add dissolved yeast and blend well. Add flour and mix thoroughly in a greased bowl. Lightly grease top and cover with waxed paper and terry towel. Let rise until double in bulk; work down, kneading dough until smooth on floured board. Roll or cut as desired. Let rise and bake at 400\u00b0 to 450\u00b0. This dough can rise overnight or stored for 1 week in the refrigerator.