Ingredients:
1/4 cup warm water
2 Tablespoons yeast
1 cup warm milk
1/3 cup shortening or butter
1/2 cup sugar
1 teaspoon salt
5 cups sifted flour
2 beaten eggs
melted butter
Directions:
Sprinkle yeast over warm water and let stand five
minutes.
Combine warm milk, shortening, sugar, and salt.
Add yeast, eggs and half the flour, beat until smooth.
Add remaining flour gradually to make a soft
dough.
Let
dough rise till double in bulk, punch down, knead and roll out
1/2"-5/8" thick. Cut out with 3" round biscuit cutter and crease across
the center of the circle with a knife. Dip one inside edge in melted
butter, brush the top of the previous roll with it and then fold in
half, place on greased cookie sheet and press finger into round edge
making a "dimple" in the roll and holding the two halves
together. 
Let rise till double in size. Bake at 350° F. for
15-20 minutes.
| Tip:
Make sure you have plenty of
time to let the rolls
rise. The rise time is what helps the rolls stay light and
fluffy. |
Recipe
By: Shirley Jentzsch from her mother Louise
Stirling |
Another (slightly simpler) way to make the rolls
is to roll them out
into small 10" circles. Spread butter on the top. Then, cut the dough
like you would a pizza. Finally, roll each "pizza slice" starting at
the big end. Place them on the cookie sheet. Brush butter on the tops
of the rolls and cook them as directed above.
