Ingredients
1 tablespoon active dry yeast2-1/4 cups warm water (110° to 115°)1/3 cup sugar1/3 cup shortening1/4 cup powdered nondairy creamer2-1/4 teaspoons salt6 to 7 cups bread flour
Preparation
In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, creamer, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
Meanwhile, preheat oven to 350°. Bake rolls until lightly browned, 12-15 minutes. Remove from pans to wire racks.
