Preston rolls
Instructions:
- In a small bowl, dissolve the yeast in the lukewarm water. Set aside.
- Pour the boiling water over the shortening in a large bowl. Mix the eggs into the yeast mixture. Pour the yeast and egg mixture into the shortening mixture.
- In a separate bowl, sift the flour, sugar, and salt together. Add the dry ingredients to the wet ingredients and mix well with a wooden spoon.
- Pour the dough into a well-oiled sealable container and seal. Place in the refrigerator overnight. Punch down the dough before bed and again the next morning.
- Two hours before serving, take the dough out of the refrigerator and knead a few times on a floured surface. Roll out to a ½-inch thickness and cut out with a round biscuit cutter. Place in a greased pan and let rise for 2 hours.
- Preheat the oven to 425 F. Bake for 15 to 20 minutes, or until browned.