Rolls

GRANDMA’S ROLLS
(New Era Magazine, November 2004)

In a saucepan, combine:
2 c milk
1/2 c shortening
1/2 c sugar
Bring to boil, then cool.

In a small bowl, combine:
1 c lukewarm water
2 heaping Tbsp yeast
2 tsp sugar
Set aside and let dissolve.

2 1/2 tsp salt
3 beaten eggs
7-9 c flour

When the milk mixture has cooled to lukewarm, pour into mixer. Add a cup of flour, all of the yeast mixture, salt and eggs. Beat until smooth. Add flour a little at a time while mixing, until dough pulls away from the sides of the bowl but is not stiff.
Place dough in a greased bowl, cover with plastic wrap that has been sprayed with cooking spray, and let rise in a warm place until dough has doubled in size. Punch down, cover and let rise again until double in size.
After dough has risen a second time, divide in half. Place on a floured board ir counter. Roll out until 1/2 inch thick and cut into circles. Place on a gresed cookie sheet so rolls are almost touching. Let rise about 30 minutes. ( Or, just shape into balls about the size of a golf ball place close together. ) Makes about 4 dozen .
Bake at 350-375*F for 12-15 minutes until lighlty golden brown.
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90 MINUTE ROLLS
(Good for making cinnamon or other sweet rolls.)

2 c lukewarm milk
2 eggs
1/2 c sugar
1/2 c shortening
1 tsp salt
2 Tbsp yeast in 1/2 c very warm water
6-7 c flour

Add all ingredients except salt and 1/2 of the flour. Mix with electric mixer. Let stand 20 minutes. Add the rest of the flour and the salt. Mix well. Cover and let stand for a few minutes. Divide into golf ball shapes and place on greased baking sheets or cake pans, close but not touching. Bake at 375*F for 15-20 minutes.