from the Raleigh News & Observer<\/p>\n
2 ( 1\/4 oz) envelopes dry yeast<\/p>\n
1 1\/2 cups lukewarm water<\/p>\n
1\/2 cup shortening ( or butter)<\/p>\n
1\/2 cup sugar<\/p>\n
2 eggs<\/p>\n
2 teaspoons salt<\/p>\n
6 cups plain flour<\/p>\n
Empty contents of dry yeast packets into a large bowl.\u00a0 Add water and stir until dissolved.\u00a0 Let stand until bubbly.\u00a0 Stir in shortening, sugar, eggs and salt, mi well.<\/p>\n
Add flour, mixing in gradually to form a soft ball.\u00a0 Knead.\u00a0 Cover and let rise in a warm place until double in bulk, 4 to 6 hours.\u00a0 Punch do0wn then let rise again.\u00a0 ( Dough may be prepared ahead to this point and stored in the refrigerator for up to 1 week.)<\/p>\n
Roll dough to about 1\/4 inch thickness.\u00a0 Cut with round biscuit cutter.\u00a0 Spread with melted butter and fold over, envelope-style.\u00a0 Place on baking sheet.\u00a0 Let rise about 2 hours.<\/p>\n
Preheat over to 375 degrees.\u00a0 Bake until done, about\u00a0 15 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
from the Raleigh News & Observer 2 ( 1\/4 oz) envelopes dry yeast 1 1\/2 cups lukewarm water 1\/2 cup shortening ( or butter) 1\/2 cup sugar 2 eggs 2 teaspoons salt 6 cups plain flour Empty contents of dry yeast packets into a large bowl.\u00a0 Add water and stir until dissolved.\u00a0 Let stand until … Continue reading Aunt Effie’s Never Gummy, Always Yummy Yeast Rolls<\/span>