1/2 cup shortening
3 1/2 to 4 cups all-purpose flour
1 (1/4-ounce) envelope active dry yeast
1/3 cup sugar
1 1/4 teaspoons salt
1 1/2 cups warm water (100 to 110)
1/4 cup butter or margarine, melted
Cut shortening into 3 1/2 cups flour with a pastry blender until crumbly.
Combine yeast and next 3 ingredients in a bowl; let stand 5 minutes. Gradually stir in flour mixture to make a soft dough, adding more flour if necessary. Cover; chill 8 hours.
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (1 to 2 minutes). Shape dough into 1 1/2-inch balls, and place in a lightly greased 13- x 9-inch pan.
Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
Bake at 450 for 12 to 15 minutes or until golden, Brush with melted butter.
« Rolls
