Frank's Recipes! Yeast Rolls 2

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Yeast Rolls 2

6 cups flour
1/2 cup sugar
3 teaspoons salt
2 egg whites
2 pk active dry yeast
2-1/4 cups warm water, 110F

Cut shortening into flour, salt and sugar. Dissolve yeast in warm water and add to flour mixture, then add egg whites. Mix together, knead until smooth and elastic (DON'T overknead and add only enough flour to keep dough from sticking) and let rise 1-1/2 hours, or until doubled in size.

Punch dough down, roll out on a lightly floured surface, shape into rolls and place in greased muffin tins . Let rise until doubled in size and bake in a 375F oven 10 to 12 minutes or until brown.

NOTE:
These rolls can also be frozen on cookie sheets and placed in zip-loc freezer bags for up to 4 weeks after they have been shaped before the second rising. Take out of freezer at least 3 hours before baking, place in greased tin and let thaw and rise until doubled in size.