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.