The dough for these rolls has a nice texture and is simple to shape.
The recipe came from an old church cookbook. —Norma Harder, Weyakwin, Saskatchewan
Total Time: Prep: 30 min. + rising Bake: 20 min. Yield: 16 rolls
4-1/2 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
6 tablespoons shortening
2 large eggs
1/4 cup sugar
1-1/2 teaspoons salt
7 to 7-1/2 cups all-purpose flour
1. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each into a roll. Place 8-up on greased, round bun tins. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350° for 20-25 minutes or until golden brown. Remove to wire racks.