This recipe is versatile and can be used to make dinner rolls or as a base dough for cinnamon rolls. Makes about 20-25 rolls or if divided can make a couple of batches of cinnamon rolls in 9 x 13 pan.
1 1/2 cup boiling water
1/4 cup Crisco
1/2 cup sugar
1 teaspoon salt
1 package active yeast (2 1/4 teaspoons)
1/2 cup warm water
1 egg
5-6 cups all purpose flour
Pour boiling water over sugar, salt and Crisco.
Stir and cool mixture but mixture should be warm
Add dissolved yeast to 1/2 cup warm water
Add dissolved yeast and egg to liquid mixture
Stir in flour to make soft dough
Spray container with vegetable oil, and spray dough.
Place in refrigerator for up five days
When ready to use, punch down dough and roll out on floured board until 1/2 inch thick.
Cut or form dough to desired shape, place on ungreased sheet pan and let rise for about an hour.
Bake in oven at 325 F for about 20 minutes