Rolls

1. 1

   Put yeast and 1 teaspoon sugar into the lukewarm water; dissolve and set aside.

2. 2

   Cream the sugar, Crisco and salt in a large

3. 3

   mixer

4. 4

   bowl.

5. 5

   Add the eggs and mix well.

6. 6

   Add the first mixture to the second.

7. 7

   Add 1 cup warm water and mix.

8. 8

   Beat in 4 cups of Gold Medal all-purpose flour gradually.

9. 9

   Knead dough until it

10. 10

    bounces

11. 11

    back.

12. 12

    Cover

13. 13

    and set in a warm spot.

14. 14

    Let double in bulk.

15. 15

    Punch down and make into Parker House rolls. (Cut

16. 16

    out with a biscuit cutter, dip in butter and fold over.) If mixture is too sticky to handle, place it in the refrigerator

17. 17

    for

18. 18

    a short time rather than adding too much flour.

19. 19

    Let rolls rise.

20. 20

    Bake at 400u00b0 until brown.

* Per serving · 4 servings · Values may vary.

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