Extra-Special Rolls

2 packages dry yeast
3 T. warm water (105-115 degrees)
1/2 c. sugar
1/2 c. shortening, melted
2 large eggs, beaten
1 c. warm water (105-115 degrees)
1 t. salt
4-4 l/2 cups. all-purpose flour, divided
1/4 c. plus 2 T. butter, softened


Dissolve yeast in 3 tablespoons warm water in a large mixing bowl; let stand 5 minutes. Add sugar, shortening, eggs, 1 cup warm water, salt, and 2 cups flour. Beat at low speed of an electric mixer 1 minute. Gradually stir in enough remaining flour to make soft dough. Turn dough out onto a lightly floured surface; knead for 4 minutes or until the dough is smooth and elastic.

Shape dough into a ball, and place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts (such as inside the oven), for 1 hour or until the dough has doubled in bulk.

Punch dough down, and divide into 4 equal parts. Roll each into a 12-inch circle on a floured surface; spread with butter. Cut each circle into 12 wedges (can be fewer); roll up each wedge, beginning at wide end. Place on lightly greased baking sheets, with the point side down to keep the rolls from uncurling.

Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Bake at 400 degrees for 10-12 minutes.

Yield: 4 dozen. Freeze beautifully.