-
1
Place shortening, sugar and salt in a large bowl, pour in boiling water and stir until shortening is softened. Allow to cool.
-
2
Add eggs to the mixture. In a small bowl, sprinkle yeast into lukewarm water and stir, then add to mixture. Stir in flour and mix to fully blend all ingredients. Cover with foil and place in the refrigerator for at least 4 hours or overnight. Make sure there is room for dough expansion in the bowl.
-
3
Just over 3 hours before baking, roll out dough to about 1/2 inch on a floured surface. Cut with a biscuit cutter and place on baking sheets. Brush with melted margarine and fold over in half. Cover with a tea towel and allow to rise for 3-4 hours (a warm environment is best).
-
4
Bake at 450 degrees for 12-15 minutes or until browned to your liking. Brush tops with remaining margarine. Leftovers can be stored in the refrigerator and later heated in the microwave or warmed in the oven.
-
5
To make ahead of time, bake until not quite browned, then freeze or store in refrigerator, then thaw and brown in the oven as above.
-
6
Note: I used a medium-sized biscuit cutter and it made larger rolls by the time they had done all their rising. Having doubled the recipe, I ended up with 85 rolls total.
