Rapid Rise yeast roll recipe

What kind of shortening do I use and how do I add it to my dry ingredients?


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I'm guessing that this is the recipe you are referring to: Rapid Rise Yeast Rolls

Since this isn't my recipe, it was submitted by a reader, I'm going to have to give you my best guess. I'm sure they are referring to vegetable shortening and my best guess would be melted and cooled a little. You don't want the shortening to be too hot or it will kill the yeast and your bread won't rise.

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