Title: Eggy Yeast Rolls
Categories: Bread
Yield: 24 Rolls

6 3/4	ts	Yeast
2	tb	Water, lukewarm
5 1/2	c	Bread flour
1	ts	Salt
1	ts	Baking soda
1	tb	Baking powder
5	tb	Sugar
3		Eggs
1	c	Shortening
2	c	Buttermilk

Proof the yeast in the water. Combine the next five ingredients in a large bowl. Blend in the shortening with a pastry blender. Beat the eggs lightly in the buttermilk. Add the yeast and buttermilk mixtures to bowl. Mix together well.

Cover and refrigerate for several hours or overnight.

Roll out on floured board to half inch thickness. Cut with two or three inch biscuit cutter. Dip in melted butter and fold in half and place in greased baking pan. Let rise one hour before baking. Bake in a preheated 375F. oven for 20 minutes or until browned.

Courtesy: METROPULSE, Knoxville, TN 04/11/96 By Griff[SMTP:wgriffin@ix.netcom.com] on Aug 10, 1997

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