Ingredients

1/2 cup(s) shortening

2 teaspoon(s) salt

3/4 cup(s) sugar, (see step 1)

1 teaspoon(s) sugar, (see step 2)

1/2 cup(s) margarine or butter, (see step 1)

4 tablespoon(s) margarine or butter, (see step 4)

2 package(s) active dry yeast

7 1/2 cup(s) all-purpose flour

3 large eggs

Preparation

  1. EARLY IN DAY OR DAY AHEAD: In large bowl, combine shortening, salt, 3/4 cup sugar, and 1/2 cup margarine or butter (1 stick). Pour 1 cup boiling water over mixture and stir until blended.
  2. In small bowl, sprinkle yeast and 1 teaspoon sugar over 1/2 cup warm water (105 to 115 degrees F.); stir to mix slightly. Let rest 5 minutes.
  3. To mixture in large bowl, add flour, eggs, yeast mixture, and 1 cup cold water, stirring to mix well. Dough will be sticky. Cover bowl with plastic wrap; refrigerate 5 hours or overnight, stirring down dough, if necessary.
  4. ABOUT 1 1/2 HOURS BEFORE SERVING: In small saucepan over low heat, melt 4 tablespoons margarine or butter (1/2 stick). Remove dough from refrigerator; divide into 4 pieces. On floured surface, with floured rolling pin, roll 1 dough piece into 11-inch round. Brush lightly with some melted margarine or butter. Using a pizza cutter or knife, cut dough round into 16 wedges. Starting at curved edge, roll up each wedge toward point; curve ends in slightly toward each other. Place rolls, point-side down, about 1 inch apart, on greased large cookie sheet. Repeat with remaining dough pieces, using a large cookie sheet for rolls from each piece. (If you don’t have 4 cookie sheets, work with 2 pieces of dough at a time and keep remaining dough refrigerated.) Cover; let dough rise in warm place until doubled, about 1 hour.
  5. Preheat oven to 375 degrees F Place 2 cookie sheets on 2 oven racks and bake rolls 15 to 20 minutes, switching cookie sheets between upper and lower racks halfway through baking, until rolls are lightly brown.