Rich Rolls

Ingredients

  • 1 cup milk
  • 1/3 cup shortening
  • 1/2 cup sugar
  • 1 1/2 tsp. salt
  • 2 packages. yeast
  • 1/4 cup warm water
  • 5 cups flour (sifted)
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  • 2 beaten eggs

Directions

Bring milk to a boil, add sugar, shortening and salt. Cool till lukewarm. Sprinkle yeast over 1/2 cup warm water. After 5 minutes, stir and combine with cooled milk mixture. Add 1/2 the flour; add beaten eggs and beat well. Add remaining flour to make a soft dough and mix thoroughly. Turn out on a flour board and knead for 10 minutes. Place dough in warm, greased bowl, brush surface very lightly with melted butter. Cover and let rise for 2 hours until double in size. Turn out on board and shape into rolls. Place on greased baking sheet and let rise until double in size. Bake in oven at 375 degrees F for 15-20 minutes. This dough also makes good cinnamon rolls and cloverleaf rolls.

By Robin from Washington, IA

Comments

March 2, 20070 found this helpful

This sounds like a lot of work; it also sounds like the wonderful yeast rolls we used to have when I was in the first thru third grade in a small school here. The old school has since been torn down but memories linger... of strict but loving teachers, and of a dear old Black woman who did the cooking. Wooohooo, that lady could *cook*, and I'll bet there's not a public school in the nation today where kids eat like we did back then. On days we were having those rolls we'd smell them baking all through that school and once I got a whiff the 'three Rs" went out the window and all my thoughts turned to lunch.

I can laugh at this now, but back then we had no air conditioning so in the Spring and Summer the windows were open, and those wonderful aromas just drifted in from the kitchen.. When that happened the only thing we could learn was, "When the short hand is on eleven and the long hand is on the six, *Lunch!*, and we're having rolls today!"

Goodness, such memories. So I must try this recipe. I'll bet it brings a few of them back, stronger than I've had them in years. Thank you dear Robin. Maybe I'll be able to create such food memories for my grandkids to look back on fifty years from now.

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