1 pkg. active dry yeast
1 1/2 c. warm water (105~ to 115~)
5 c. sifted all-purpose flour, divided
1/2 c. sugar
1 1/2 tsp. salt
1/2 c. shortening, melted
2 large eggs, lightly beaten
1/2 c. butter, melted
1 1/4 c. all-purpose flour

Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine 4 cups sifted flour, sugar and salt in a large bowl. Stir in yeast mixture and shortening. Add eggs and remaining 1 cup sifted flour; stir vigorously until well blended. (Dough will be soft and sticky.) Brush or lightly rub dough with some of the melted butter. Cover loosely; let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in bulk.

Grease 4 (8-inch) round cake pans; set aside. Sift 3/4 cup flour into a thick layer evenly over work surface; turn dough out onto floured surface. (Dough will be soft.) Sift 1/2 cup flour evenly over dough. Roll dough to 1/2-inch thickness; brush off excess flour. Cut out dough using a floured 2-inch biscuit cutter. Pull each round into an oval, approximately 2 1/2-inches long. Dip 1 side of oval into melted butter. Fold oval in half with buttered side facing out. (Floured side will form the famous Parkerhouse pocket.)

For each pan, place the folds of 10 rolls against side of prepared pan, pressing center fronts of rolls together gently to seal. Place 5 rolls in inner circle and 1 roll in center for a total of 16 rolls per pan. Cover loosely and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Preheat oven to 400°F.

Bake rolls, uncovered, for 12 to 15 minutes or until lightly browned.

Yield: 64 rolls.