Easy Rolls

These rolls are really good, you don't have to knead them, and they actually turn out! They use less flour to ensure that they will be soft and tender, so don't skip the "chill in the refrigerator" part!

1 pkg. active dry yeast
1 1/2 cups very warm water
1/2 cup sugar
1/2 cup shortening
3 eggs, beaten
1 tsp. salt
4 1/2 cups flour

Let the yeast foam in the warm water, then stir the rest of the ingredients in. If you can't get the shortening to completely mix in by just stirring, don't worry about it. It's ok if there are still little teaspoon size blobs of shortening in it every here and there. Let it rise until doubled. Punch down and put in the refrigerator overnight or at least 3 hours. Roll out half the dough at a time onto a surface sprayed with Pam. (Instead of flour) Brush with a little melted butter, and cut into 16 pie shaped pieces. Roll each piece up beginning with the wide side of the triangle, rolling down to the point. Place them on a greased baking sheet with the point side tucked under. Brush tops lightly with butter. Cover and let rise until doubled in size. Bake at 400 degrees for 10-15 minutes.

Alisa