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Jordan rolls
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| Ingredients | |
| 1/2 C | solid vegetable shortening |
| 1/2 C | Sugar |
| 1 1/2 tsp | salt |
| 2 pkg fast acting yeast** | |
| 5 C | all purpose flour |
| 2 | eggs |
| 1 stick | butter or margarine, melted (plus more for brushing baked rolls with) |
| 1 1/2 C | warm water, (like a baby’s bath temperature, this is key with working with yeast) |
Instructions
Place sugar, salt, 2 cups of flour, and yeast in a large mixing bowl. Cut in shortening with a long tined fork.
Add eggs, beating lightly with fork before stirring them in. Add remaining flour, melted butter, and water. Stir together well. Mixture will look like a big old lumpy blob.
Cover with a dish towel and let sit in a warm place for twenty minutes.
After 20 minutes, turn out onto a floured surface. Sprinkle flour over the top and knead three or four times.
Pat out into a square that is about 3/4 inch thick (or see method #2 above). Cut into squares with a pizza cutter.
Place in greased 9×13 pan and cover with towel. Let rise another 20 minutes. Bake at 350 for about 25 minutes, or until tops are golden.
Brush hot rolls with additional melted butter.
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