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1
Begin by making a sponge.
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2
In a small bowl, dissolve 2 pkgs.
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3
of yeast in 1/2 c. of lukewarm water.
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4
Stir in 1/2 c. of flour and a tsp.
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5
of sugar.
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6
Allow to sit 10 min, and proceed to next step.
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7
Sift 7 c. flour and 2 tsp.
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8
salt into a large bowl.
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9
Add in 3/4 c. shortening to 1 c. of boiling water.
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10
In a separate bowl, beat 2 Large eggs with a rotary beater till light and add in 3/4 c. sugar gradually; stir in orange marmalade.
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11
Add in 1 c. cool water to shortening and add in this to beaten Large eggs, sugar, and marmalade.
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12
Mix well.
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13
Pour in sponge (the yeast, water, sugar, flour mix), and then slowly incorporate the 7 c. of flour; mixing all with wooden spoon till stiff, then turn out to a lightly floured board to knead 5-10 min, till smooth and elastic.
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14
Add in flour if required, but keep to a minimum.
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15
Put dough into a lightly greased bowl, cover with damp tea-cloth and let rise for 1 3/4 hrs, or possibly till nearly doubled in bulk.
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16
Punch down.
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17
Shape dough into rolls or possibly a tea ring and place in greased baking pan and let rise again till nearly doubled.
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18
Bake in 400 degree F. oven.
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19
This recipe makes about five dozen rolls.
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20
If smaller amount is desired, 1/2 of dough may be kept in freezer and baked at a future time.
