Cooking Our Way

We have made thousands of these.  Gerald thought them wonderful and we had them almost every day.

Heat until shortening is melted:
½ c. vegetable shortening
½ c. water
¼ c. sugar
1 tea. salt

Soften: 1 pkg. dry yeast
In: 1/2 c. lukewarm water
Beat:1 egg (in large bowl)
Sift:3 cups flour

Cool shortening mixture to lukewarm.  Stir into beaten egg along with softened yeast.  Beat in ½ flour until mixture is bubbly.  Stir in remaining flour.  Lightly grease top of dough and cover tightly.  Refrigerate until ready to use—at least one hour or up to three days.  Roll dough out on lightly floured board and shape as desired—parker house, cloverleaf, crescent etc.  Let rise until double and bake on greased baking sheet in 400 degree oven about 12 minutes or until browned.

TOPPING FOR SWEET ROLLS

Bring to a boil:
¼ c. butter
1/3 cup brown sugar
1 tea. white corn syrup

Pour into cake pan and sprinkle with 1/3 c. chopped pecans or walnuts.  Roll out basic refrigerator dough into oblong.  Rub with melted butter.  Sprinkle with cinnamon and brown sugar.  Roll as jelly roll and slice about ½ inch thick.  Place slices on cooled topping and let rise until doubled.  Bake 375   degrees until browned, then invert on serving dish.