Becky Chargualaf, Class of 1973, as printed in "What's Cookin: Academy of Our Lady of Guam Cookbook"
1 cup shortening
1/4 cup sugar
1 cup boiling water
4 cups flour
1 tsp salt
1 pkg. dry yeast
1/2 cup warm water
Mix yeast with warm water and set aside. Cream shortening and sugar then add boiling water. Beat well and let cool. When cool add egg and beat well. Add yeast mixture to this and when blended, add flour and salt. Mix well and knead until smooth and elastic. Oil a large bowl and place the dough inside being sure to lightly coat the outside of the dough with the oil. Cover and refrigerator overnight.
Remove from refrigerator and punch down dough. Form rolls in any shape desired placing on greased cookie sheets or muffin tins for cloverleaf rolls*. Let rise until double in size (approximately 2 hours).
Place in 425F oven for about 12 minutes or until golden brown.
Yield: approximately 30 rolls
*To form cloverleaf rolls, create 3 small balls of dough and place in single muffin cup. They will make lovely rolls which are easily broken into segments for buttering and eating.
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