- 1 3/4 Cups boiling water
- 1 Cup tight corn syrup
- 1 Tbsp. salt
- 2 Tsp. shortening
- 1 Tsp. salt
- 1/2 Cup lukewarm water
- 2 beaten eggs
- 8 Cups enriched white flour sifted before measuring
- 2 Packages yeast
- Mix boiling water, corn syrup, salt, and shortening together.
- Cool to lukewarm.
- Soften yeast in lukewarm water and add 1 tsp. sugar.
- Stir into first cooled mixture.
- Mix in beaten eggs, stir in 4 cups flour and beat thoroughly.
- Stir in the last 4 cups flour and mix thoroughly.
- It is not necessary to knead.
- Brush top of dough with melted butter and cover tightly and store in refrigerate until ready to use.
- Shape into rolls as desired place in greased pans and let rise until doubled, in a warm place.
- Bake at 425° for 15 or 20 minutes.
- Two cups of whole wheat flour or graham flour may be substituted for part of the white flour.
- If sugar is used in place of the corn syrup, use 1/2 cup sugar and increase liquid to 2 cups.
Credit by: Sandi Weber