2 packages active dry yeast
1 c. warm water (114°)
1/2 c. sugar
1//2 t. salt
1 egg, slightly beaten
1/2 c. Crisco shortening
3 c. all-purpose flour
2 T. butter, melted
2 t. vanilla
- Dissolve the yeast in the warm water.
- Stir in the sugar, salt, beaten egg and vanilla.
- Place the shortening in a bread bowl.
- Pour the yeast mixture over and mix with a spoon or fork, breaking up the shortening. Gradually add the flour, 1 cup at a time.
- Mix until a somewhat sticky dough is formed.
- Turn out on to a floured surface.
- Skip to step 17 for an alternative shaping method.
- Roll to a 1/4" thickness.
- Cut out 3" circles.
- Place on a baking sheet.
- Brush with melted butter. Take a pen and make an indentation in the middle of the circle.
- Fold dough over so it overhangs slightly.
- Pinch closed.
- Let rise 60 minutes or until doubled.
- Bake at 350° for 15 minutes or until golden.
- There are other shaping variations for this dough.
- For an alternative method, after step 6, cut the dough into 16 even pieces.
- Grease a 24" round casserole with 2" sides.
- Form the dough into 16 even balls and place them into the casserole.
- Let the dough rise until double, about 1 hour.
- Bake at 350 degrees until browned.
