Grandmommy's Rolls

Having shared the beautiful results of Elizabeth's grandmother's secret, sacred roll recipe on here, I decided it was time to give my grandmommy's roll recipe the respect it deserves.

Mother's Rolls*

Combine:

2 cups lukewarm milk

1/4 cup shortening (Mother - I use 1/3 cup)

1/4 cup sugar

1 teaspoon salt

Sprinkle or crumble 2 packages or cakes of yeast into the mixture (Mother - I dissolve the yeast in 1/4 cup warm water)

Stir until dissolved. Add 5-6 cups sifted flour, mixing thoroughly to make a soft dough.

Turn out onto lightly floured board and knead until smooth and elastic. Place dough in greased bowl, brush with melted shortening, cover and let rise in a warm place until doubled in bulk (about 2 hours). Do not punch down. Turn out onto lightly floured board and shape as desired. Cover and let rise until doubled in bulk*. Bake in a hot oven (425 degrees F) for 15-20 minutes, depending on size. Makes approximately 3 dozen rolls.

*"Mother" is what my mom called my grandmommy, thus these are known as "Mother's Rolls." Her recipe notes are in italics.

*I usually brush the rolls with melted shortening before putting them in the oven, just to ensure that they brown nicely. I also usually cover them with foil during the first 10-15 minutes of baking.