Soft Yeast Pan Rolls

 SOFT YEAST PAN ROLLS

 2pkg active yeast

1c warm water [110-115]

1/2c shortening

1c boiling water

7-7 1/2c flour

1t plus 2/3c sugar, divided

1/2c butter, softened

2 eggs

 In a bowl, dissolve yeast and 1t sugar in warm water; let stand for 5 minutes.  In a bowl, cream butter, shortening, salt and remaining sugar.  Add boiling water, cool to 110-115°.  Add yeast mixture and eggs; mix well.  Stir in enough flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise until doubled, about 1 hour.  Punch dough down.  Turn onto a lightly floured surface; divide into thirds.  Divide each portion into nine pieces; shape into balls.  Place in 3 greased 9” round baking pans.  Cover and let rise until doubled, about 30 minutes.  Bake at 350° 20-25 minutes or until golden brown.  Cool in pans on wire racks.  Yield 27 rolls