sister Schubert's secret bread recipes

Here's her recipe for Parkerhouse rolls. I;ve made them, they are good.

Yield 64 rolls
1 pkg yeast
1 1/2 cups warm water (105-115 degrees)
5 cups sifted flour, divided
1 1/2 tsp salt
1/2 cup shortening, melted
2 large eggs, lightly beaten
1/2 cup butter, melted
1 1/4 cups flour

Combine yeast and warm water in a 2 cup liquid measuring cup, let stand 5 minutes. Combine 4 cups flour, sugar and salt in a large bowl. Stir in yeast mix and shortening. Add eggs and remaining 1 cup flour. Stir vigorously till well blended. (dough will be soft and sticky). Brush or lightly rub with some of melted butter. Cover loosely, let rise in warm place for 1-1/2 hours or till doubled. Grease 4 (8") round cake pans and set aside. Sift 3/4 cups flour in a thick layer and turn dough onto surface. Sift the 1/2 cup flour over dough, roll dough to 1/2" thickness, brush off excess flour. Cut dough with floured 2-inch cutter. Pull each round into an oval, approximately 2-1/2-inches long. Dip one side of oval in melted butter, fold oval in half with butter side facing out. (I use a brush for this cause dipping makes them greasy..too much butter)

For each pan, place the folds of 10 rolls against side of pan, pressing center fronts of rolls together gently to seal. Place 5 rolls in inner circle and one in the center for total of 16 rolls/per pan. Cover loosely and let rise in warm place for 1 hour or till doubled.

Preheat oven to 400, bake uncovered for 12-15 minutes or till lightly browned.