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2 pkg dry yeast
2/3 cup sugar, divided
1 cup warm water (105-115 degrees F)
1 tsp salt
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup boiling water
2 eggs, beaten
6 - 7 cups all-purpose flour, divided
2 pkg dry yeast
2/3 cup sugar, divided
Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand about 5 minutes.
Combine remaining sugar, salt, butter, and shortening in a large bowl. Add boiling water, stirring until butter and shortening melt. Cool slightly. Add dissolved yeast, stirring well. Add eggs and 3 cups flour, beating at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
Punch dough down; turn dough out onto a well-floured surface, and knead several times. Shape into 2-inch balls, and place in 3 greased 9-inch round pans. Cover and let rise in a warm place (85 degrees F), free from drafts, 30 to 40 minutes or until doubled in bulk. Bake at 325 degrees F for 20 to 25 minutes or until golden. Yield: 3 dozen.
2/3 cup sugar, divided
1 cup warm water (105-115 degrees F)
1 tsp salt
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup boiling water
2 eggs, beaten
6 - 7 cups all-purpose flour, divided
2 pkg dry yeast
2/3 cup sugar, divided
Dissolve yeast and 1 teaspoon sugar in 1 cup warm water; let stand about 5 minutes.
Combine remaining sugar, salt, butter, and shortening in a large bowl. Add boiling water, stirring until butter and shortening melt. Cool slightly. Add dissolved yeast, stirring well. Add eggs and 3 cups flour, beating at medium speed of an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.
Punch dough down; turn dough out onto a well-floured surface, and knead several times. Shape into 2-inch balls, and place in 3 greased 9-inch round pans. Cover and let rise in a warm place (85 degrees F), free from drafts, 30 to 40 minutes or until doubled in bulk. Bake at 325 degrees F for 20 to 25 minutes or until golden. Yield: 3 dozen.