INGREDIENTS

INSTRUCTIONS

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 375 degree 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.  Source: My beloved, albeit eccentric, grandmother
and great aunt, who  married and then built their houses side-by-side
and remained culinary  collaborators, to their family's benefit, all
their lives. Deb's  notes: these are an old family favorite and they're
quite flexible.  It's pretty hard to mess 'em up. They work as well for
breakfast with  jam or honey as they do with with dinner. Sometimes I
substitute  whole wheat flour for up to half the bread flour called
for.  I've successfully halved the recipe (3 cups bread flour, 1 pkg
yeast  or about 1-1/2 ts bulk) in my Hitachi ABM--BUT, BUT, BUT--I
_don't_  add the full amount of water at once. Rather, I start out with
about  7/8 cup and then dribble enough add'l water into the bread pan
during  the early stages of the knead cycle 'til the dough "looks
right".

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