Soften yeast in 1/4 cup warm water. In a separate bowl, combine eggs, shortening, Sugar, 1cup warm water, 2 1/2 cups flour and salt; add softened yeast. Beat until smooth. Add remaining flour to make a soft dough, blending well. Cover and allow to rise until double. Punch down and place in fridge overnight. Three hours before baking, roll out by dividing dough in half. Roll each.Half into a rectangle 1/2 inch thick. Spread with butter. Roll up jelly roll style and and it into 1 inch slices. Place in greased muffin tins, cut side down. Cover and allow to rise three hours before baking at 400 for 12-15 mins. Makes 36 rolls.
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|Serving Size: 1 Serving (763g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 172 (8%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 558.4mg||172 %|
|Sodium 276.4mg||10 %|
|Potassium 987.6mg||26 %|
|Total Carbohydrate 429.6g||126 %|
|Dietary Fiber 16.2g||65 %|
|Sugars, other 413.4g|
|Protein 76.6g||109 %|
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Calories per serving: 2241
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