2 packages dry yeast
2 c. warm water (105° to 115°)
½ c. sugar
½ c. shortening (Crisco)
2 t. salt
1 egg
1 c. instant dry milk
6 ½ to 7 c. flour
- Dissolve the yeast in the water.
- Add the sugar, shortening, salt, egg and milk solids and 3 c. flour.
- Beat with an electric beater at low speed.
- Mix until moistened.
- Beat at medium speed until smooth (about 1 minute)
- Stir enough of remaining dough to make dough easy to handle.
- Knead a few minutes.
- Put in a large greased bowl, turn once to coat, and cover with plastic wrap.
- Put immediately in the refrigerator.
- Chill 8 hours or overnight (I love this!).
- You can also rise it in a warm spot until doubled and not overnight.
- After removing from the refrigerator, DO NOT punch down.
- Cut in 24 even pieces and shape in to balls by pinching edges and then pinch the bottom.
- Place pinched side down in a muffin tin.
- Brush with melted butter.
- Cover and let rise 1½ to 2 hours.
- Bake at 375° for 20 to 25 minutes or until golden brown.
- Use dark food color for the eyes and mouth and paint on with a paintbrush.
