Alyne was my great-grandmother. She was a great cook. I spent many hours in her kitchen as a child watching her cook, washing her MANY sets of interesting salt and pepper shakers for fun and drinking “coffee” with her friends.
Her rolls are our family tradition. My mom is great at them. I “help.” You can save time on a holiday and let them rise the second time in the refrigerator overnight.
Here is the recipe.
- 2 c milk
- ⅓ c sugar
- ⅓ c shortening
- 1 package of dry active yeast
- 1 tsp sugar
- 5 c Cup4Cup (or all-purpose flour)
- 1 stick butter, melted
- Heat milk, sugar and shortening until shortening melts.
- Cool until lukewarm.
- Dissolve 1 package yeast in ¾ c warm water with 1 tsp sugar.
- Add to milk mixture.
- When cool, pour into 5c flour with ½ tsp salt.
- Mix well.
- Let rise about 1 hour.
- knead will on floured surface.
- Make in to rolls by using a round cookie cutter or glass about 2½" in diameter.
- Dredge in melted butter and fold in half.
- Let rise again about 45 minutes to 1 hour.
- Bake at 350 degrees for 15 minutes or until golden brown.
Photo via recipes.com