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1
For Dough: In a small bowl, dissolve the yeast and 1 tablespoon sugar in warm water.
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2
Let stand 6-8 minutes.
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3
In a large mixing bowl, combine 3 cups bread flour, salt, sugar and shortening and blend thoroughly.
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4
Add yeast mixture and 2 eggs.
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5
Mix completely.
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6
Add remaining eggs and mix.
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7
Add remaining bread flour and mix until the dough forms a loose, soft, and elastic dough.
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8
It should be a little sticky but firm enough to shape easily with buttered hands.
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9
Butter the work surface into a 4x6-inch rectangle, 1 1/2 inches thick.
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10
Cut into 16 medium or 24 small squares.
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11
Cover lightly with plastic wrap for 1 to 1 1/2 hours and let dough rise.
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12
Shape each dough square into a dome-shaped circle.
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13
On a lightly greased cookie sheet, place rolls 2 inches apart.
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14
For Topping: In a food processor using a metal blade, add the butter, shortening, powdered sugar, 1 cup flour and vanilla.
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15
Process until smooth, then divide into 3 equal parts.
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16
Leave one part plain and shape into a log.
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17
With the 2nd piece, process in the food processor with lemon peel and shape into a log.
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18
Process the 3rd piece with cocoa and cinnamon and shape into a log.
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19
Chill the 3 logs until ready to use.
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20
Cut off 2 tablespoons of topping from the log and flatten with palms into a circle.
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21
Place topping circle on top of dough circle.
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22
It should completely cover dough.
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23
Use a sharp knife to cut a crisscross or shell design on top.
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24
Let rolls rise again in a warm place for about 1 to 1 1/2 hours.
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25
Preheat oven to 350 degrees.
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26
Bake 12-15 minutes until lightly browned.
