Rolls - cooking recipe

Ingredients

1 pkg. dry yeast
1 tsp. sugar
1/4 c. lukewarm water
1/2 c. sugar
1/2 c. Crisco
1 tsp. salt
2 eggs
1 c. warm water
4 c. Gold Medal all-purpose flour

Preparation

Put yeast and 1 teaspoon sugar into the lukewarm water; dissolve and set aside.
Cream the sugar, Crisco and salt in a large
mixer
bowl.
Add the eggs and mix well.
Add the first mixture to the second.
Add 1 cup warm water and mix.
Beat in 4 cups of Gold Medal all-purpose flour gradually.
Knead dough until it
bounces
back.
Cover
and set in a warm spot.
Let double in bulk.
Punch down and make into Parker House rolls. (Cut
out with a biscuit cutter, dip in butter and fold over.) If mixture is too sticky to handle, place it in the refrigerator
for
a short time rather than adding too much flour.
Let rolls rise.
Bake at 400\u00b0 until brown.