Yeast Rolls

These little but time consuming yeast rolls have become a family tradition for us as it was years ago in my husband's family.  His grandmother's cook made these for their family when she was growing up and they are well loved by everyone who eats them.  They do require some planning because you have to mix the dough the day before in order to have enough time for it to rise as well as rolling them out and letting them rise a couple hours before baking them, but I promise it is worth the time and effort.

7 cups all purpose flour, sifted
4 heaping tablespoons crisco
2 teaspoons salt
1/2 cup sugar
1 egg, slightly beaten
1 cup boiling water
1 cup cold water
2 packages yeast, dissolved in 1/4 cup of VERY warm water
1 stick butter, melted (used on the 2nd day)

1. Mix Crisco, salt, and sugar with the boiling water until dissolved; add cold water and beaten egg.  Stir in yeast.
2. Combine mixture with 5 cups of the flour, batter should be a little spongy.
3. Cover tightly and put in refrigerator until mixture doubles in size.
4. Remove dough and roll out to 1/4 to 1/2 inch thickness using the remaining 2 cups of flour.  Form into rolls using a biscuit cutter and dip in melted butter.  Fold over and let rise 2.5-3 hours, uncovered.
5. Bake at 375 degrees for 8-10 minutes. 

Makes 60-80 rolls