Aunt Sarah'S Rolls - cooking recipe

Ingredients

1/4 cup Crisco shortening or 1/4 cup unsalted butter
1/2 cup sugar
1 teaspoon salt
2 eggs (at room temperature)
2 (1/4 ounce) packages dry yeast (at room temperature, Fleischmann's Active Dry Yeast)
2 cups warm water
6 -7 cups flour

Preparation

Mix sugar, shortening, and salt (use cake beater attachment).
Add one egg at a time, beat thoroughly until a smooth consistency.
Separately mix 2 cups warm water and yeast, once dissolved in water add to above ingredients.
Add 3 cups of flour.
Switch to dough hook attachment add 4th cup of flour, should be sticky consistency.
Add 5th cup of flour.
Between the 6th and 7th cup of flour, stop adding flour when the dough comes cleanly away from walls of the bowl.
Remove dough from bowl and form it into a ball - should be \"smooth as a babies behind\".
Place in buttered bowl and cover with plastic wrap or wax paper and place in refrigerator until double in bulk, which takes 1 1/2 to 2 hours minimum.
Soften salted butter (start with half a stick).
Roll out dough to about 1/2 inch height.
On floured surface, use 2 1/2 inch biscuit cutter or small glass and dip the cut out dough in butter, smooth out dough, fold in half and pinch the ends closed.
Preheat oven to 400 degrees.
Place in pan 1/2 inch apart. Leave in warm room and bake after rolls double in bulk.
Bake for 10 - 12 minutes or until brown on top and slightly brown on bottom. Butter tops of rolls as soon as you remove from oven. Yields approximately 40 rolls.