SISTER SCHUBERT YEAST ROLLS RECIPE

Steps:

• Combine yeast and warm water in two cup liquid measuring cup and let stand 5 minutes.
• Combine 4 cups of sifted flour, sugar and salt in a large bowl.
• Stir in yeast mixture and shortening.
• Add eggs and remaining 1 cup of flour and stir vigorously until well blended.
• Dough will be soft and sticky.
• Brush dough with some of the melted butter and cover loosely.
• Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
• Grease four 8" round cake pans and set aside.
• Sift 3/4 cup of flour in a thick layer evenly over work surface.
• Turn dough out onto surface; it will be soft.
• Sift 1/2 cup of flour evenly over dough.
• Roll dough to 1/2" thickness and brush off excess flour.
• Cut out dough using a floured 2" biscuit cutter.
• Pull each round into an oval, approximately 2 1/2" long.
• Dip one side of oval into melted butter and fold oval in half with buttered side facing out.
• For each pan, place the fold side of 10 rolls against the side of the pan, pressing center fronts of rolls together gently to seal.
• Place 5 rolls in inner circle and 1 in the middle for a total of 16 rolls per pan.
• Cover loosely and let rise in warm place for 1 hour or until doubled in size.
• Preheat oven to 400° and bake rolls uncovered for 12 to 15 minutes or until lightly browned.

Steps:

• Butter a 9 x 11- inch baking dish.
• In a large mixing bowl, whisk together eggs, half and half, salt, pepper and hot sauce.
• Heat oil in a medium skillet; add onions and saute until tender, about 3 minutes. Add spinach and cook, tossing constantly until wilted. Place mixture in a colander and drain well by pressing spinach with the back of a large spoon. Transfer spinach to a clean cotton tea towel and carefully squeeze out the remaining moisture. Transfer spinach mixture to a cutting board and coarsely chop. Place bread pieces into prepared dish.
• Top with spinach, sausage and half of cheddar cheese. Pour egg mixture over all and top with remaining cheddar cheese and Parmesan cheese. Cover with plastic wrap and refrigerate for 2 hours or overnight.
• Preheat oven to 350 degrees F.
• Bake 45 to 55 minutes or until casserole puffs and center of casserole is set. If top of casserole is browning too quickly, cover loosely with aluminum foil during baking process. Allow 8 to 10 minutes of resting time before serving.