Rolls

Directions

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 400° until brown.