"These rolls are my own recipe, and I've been making them for years. I must have given away thousands of them. The recipe makes about nine dozen, but you can make fewer rolls and use the rest of the dough for bread if you prefer. The rolls also freeze well after they're baked."
Yield: Makes 8-10 dozen rolls.
- 2 tablespoons dry yeast
- 1/2 cup warm water
- 5 cups milk
- 1 cup sugar
- 1 tablespoon salt
- 13 cups flour (approximately)
- 2 eggs, slightly beaten
- 1 cup shortening, melted
- Butter, softened
Dissolve yeast in warm water. Heat milk to warm -- about l00 degrees. Add sugar, salt, and yeast to milk. Gradually stir in 7 cups of flour, and, using a spoon, stir the batter an additional 100 to 150 strokes. Add the beaten eggs and melted shortening. Stir well, then add the remaining flour, 1 cup at a time, until about 6 cups have been added. When stirring, use a wooden spoon, and stir in 1 direction only. Cover with a damp cloth and let rise until double in bulk. Punch down and let rest on floured board for 10 minutes.
Take about 1/4 of the dough and roll out the piece to 1/4-inch thick. Spread it with soft butter. Cut wedges to desired size, roll them up, and place on an oiled cookie sheet to rise, about 36 rolls to a sheet. When the rolls have doubled, bake at 400 degrees F until lightly browned.
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