This recipe comes from a long time family friend (and I'm wondering why I just found out about it this weekend!!).
My favorite part is that the dough is refrigerated and you can pinch off just what you need to use each night. What a great way to have hot bread with dinner that I didn't have to actually make that day. Okay... maybe my favorite part is how yummy they are too.
Have I talked these up too much. Just try them for yourself. (Sorry there are no pictures of the finished product... they were eaten... by someone).
2 (1/4 oz) envelopes active dry yeast (or 2 Tbls.)
1 c. warm water
1 c. shortening (I didn't say they were good for you... they just taste good!)
1 c. sugar (see note above)
1 tsp. salt
1 c. boiling water
6 c. AP flour
Combine yeast and warm water in 2 c. liquid measuring cup; let stand 5 minutes.
Place shortening, sugar and salt in mixing bowl. Add boiling water; beat at medium speed with an electric mixer until smooth. Add eggs and yeast mixture, beating at low speed until blended; gradually beat in flour. Cover and chill 8 hours.
Shape into 1 inch balls; place 3 balls in each greased muffin cup. (I used a little flour on the counter and my hands while doing this).
Cover and let rise in warm place, free from drafts, 45 minutes or until doubled in size. (I let mine rise several hours)
Bake at 350 for 12 minutes or until lightly browned (don't let them get too brown and crispy! They should be very soft.)
Eat. Preferrably with butter... lots of butter.
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