Cook1 hr 30 mins
My wonderful grandmother made the best bread and rolls. She'd have a batch waiting when we got home from school. This is as close to her recipe as I could get (Gram didn't measure her ingredients). I usually make these into crescent shapes -- but you can shape them however you want. Cooking time includes the time to let the dough raise.
- Dissolve yeast and 2 teaspoons sugar in warm water and let rise – be sure to use large enough container.
- Add remaining sugar, shortening and salt to scalded milk and stir to dissolve.*.
- Add flour until it falls off in sheets. At this point, add the 2 eggs and yeast. Mix well and begin adding additional flour until dough reaches desired consistency. Knead a few minutes.
- Lightly spray a bowl with cooking spray. Place dough in bowl, turn so the top has some of the spray on it, and let it rise until doubled.
- Shape into rolls of your choice and let rise again. (Lightly grease your baking pans or sheet).
- Bake in 400 degree oven for approximately 10 minutes.
- *Note: At this point, I put this mixture in my mixer and finish it off in it.
- The number of rolls will depend on what shape you make them. I usually get 16 crescent rolls.