Ingredients

• 1 envelope active dry yeast
• 1/2 cup warm water (100° to 110°)
• 1 teaspoon sugar
• 1 large egg
• 1/4 cup vegetable shortening
• 1 teaspoon table salt
• 1/4 cup sugar
• 1/2 cup boiling water
• 2 1/2 cups all-purpose flour
• 1/2 cup graham cracker crumbs
• Parchment paper
• 3 tablespoons butter, melted
• 1/4 cup graham cracker crumbs
• 1 1/2 teaspoons sugar

Preparation

1. Combine yeast, warm water and 1 teaspoon sugar; let stand 5 minutes.
2. Beat egg, shortening, salt, and 1/4 cup sugar at medium speed with a heavy-duty electric stand mixer until creamy.
3. Add boiling water; stir until shortening melts.
4. Stir in yeast mixture. Stir flour and 1/2 cup crumbs into egg mixture.
5. Place dough in a lightly greased (with shortening) bowl; cover, and chill 8 to 24 hours.
6. Punch dough down. Turn dough out onto a lightly floured surface, and knead 4 or 5 times.
7. Roll to 1/2-inch thickness. Cut dough into rounds with a 1 1/2- to 2-inch round cutter, rerolling scraps twice.
8. Place rolls 1 inch apart on a parchment paper-lined baking sheet, and brush with melted butter.
9. Stir together 1/4 cup cracker crumbs and 1 1/2 teaspoons sugar. Sprinkle mixture over rolls.
10. Cover and let rise in a warm place (80° to 85°), free from drafts, 45 minutes to 1 hour or until doubled in bulk.
11. Preheat oven to 350°.
12. Bake, uncovered, 15 to 18 minutes or until golden.

Makes about 2 dozen