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Rolls: Mother's Rolls

Source of Recipe

Patricia Baxter


List of Ingredients

2 packages active dry yeast -- (1/4 ounce each)
1 cup warm water (110 degrees)
1/3 cup sugar
2 teaspoons salt
1/3 cup shortening -- melted and cooled
1 egg -- beaten
1 1/2 cups warm milk (110 degrees)
7 cups all-purpose flour -- up to 7-1/2


Recipe

In a large mixing bowl, dissolve yeast in water. Add sugar, salt, shortening, egg, milk and 3 cups flour. Stir until mixture has a spongy texture. Let rest for 10 minutes. Mix in enough of the remaining flour to form a soft dough. Turn out onto a lightly floured board; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.

Punch dough down. Turn out onto a tightly floured surface and divide in thirds. Let rest for 5 minutes. Crease 36 muffin cups. Divide each third of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth surface. Arrange three baits, smooth side up, in each muffin cup. Cover and let rise until almost doubled, about 30 minutes. Bake at 375ºF for 12-15 minutes or until golden brown. Yield: 3 dozen.