DUGGAR HOMEMADE ROLLS
1/2 c. shortening
1/2 c. sugar
1 t. salt
2 pkg. yeast
2 c. flour
Combine first 5 ingr. in large bowl & cut with pastry cutter.
2 eggs beat in 2 c. measuring cup, fill cup to 2 cup mark
with hot water. Pour over dry mixture.
3 c. flour Cover. Let Rise 20 min. in warm oven. Pour onto floured surface. Knead. Flatten with hands into large pizza shape. Cut with pizza cutter into16 slices. Roll up from wide end to point. Place in greased pans leaving space for rolls to double in size. (can shape like crescent or lay on side where swirl shows.) Cover. Let rise in warm oven at least 20 min. Remove from oven. Preheat oven. Preheat oven to 375. Bake 20-30 min. depending on how dark you prefer. Immediately brush with 1 stick (1/2 c.) melted butter.
Yields 16 Rolls in 2-9”x13” pans
I saw that it takes 2 c flour and knew we were waiting on an order of whole wheat flour to get in so just had a little bit of white flour left in the cabinet. Looking at it, I asked C if maybe we should make 1/2 a recipe because we barely had any flour left. He really wanted all 16 rolls so there would be leftovers (that's my boy!) so I started measuring it out, thinking if I had to, I could run next door and take advantage of my sweet, sweet neighbors once again. I was relieved when there were 2 cups and a little bit left in their. Phew! We keep going, add the rest of the ingredients and get to the line that says, "slowly add 3 c. flour". Well, shoot! I thoughtless said, "God, please bless this flour" and dumped the whole thing into a measuring cup. Wouldn't you know it, we had exactly THREE CUPS of flour "hiding" in the bottom of that Tupperware canister. Unreal! But oops...I kept reading and it now says, "Pour onto floured surface". Dang, I had just dumped it all out. Oh wait...there is JUST ENOUGH left in the bottom of the canister for us to roll it out.
Who says God doesn't care about the little things?