1/2 C solid vegetable shortening
1/2 C Sugar
1 1/2 t salt
2 pkg fast acting yeast**
5 C all purpose flour
1 stick butter or margarine, melted (plus more for brushing baked rolls)
1 1/2 C warm water (like a baby’s bath temperature, this is key with working with yeast)
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.
**Note: I use a fast acting or “rapid rise” yeast. It is perfectly alright to use regular yeast, your rolls will just need longer to rise.