2 pkgs. yeast
7 1/2 cups flour
2 teaspoons salt
2 eggs
3/4 cup granulated sugar (plus 1 tsp)
1 cup orange marmalade
3/4 cup shortening
1/2 cup lukewarm water
1 cup boiling water
1 cup cold water

Begin by making a sponge. In a small bowl, dissolve 2 packages of yeast in 1/2 cup of lukewarm water. Stir in 1/2 cup of flour and a teaspoon of sugar. Allow to sit 10 minutes, and proceed to next step.

Sift 7 cups flour and 2 teaspoons salt into a large bowl.

Add 3/4 cup shortening to 1 cup of boiling water.

In a separate bowl, beat 2 eggs with a rotary beater until light and add 3/4 cup sugar gradually; stir in orange marmalade.

Add 1 cup cold water to shortening and add this to beaten eggs, sugar, and marmalade. Mix well.

Pour in sponge (the yeast, water, sugar, flour mixture), and then slowly incorporate the 7 cups of flour; mixing all with wooden spoon until stiff, then turn out to a lightly floured board to knead 5-10 minutes, until smooth and elastic. Add flour if required, but keep to a minimum.

Put dough into a lightly greased bowl, cover with damp tea-cloth and let rise for 1 3/4 hours, or until nearly doubled in bulk.

Punch down. Shape dough into rolls or a tea ring and place in greased baking pan and let rise again until nearly doubled.

Bake in 400 degree F. oven.

This recipe makes about five dozen rolls. If smaller amount is desired, 1/2 of dough may be kept in freezer and baked at a future time.

Submitted by: CM