Yeast Rolls

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.

• Ready In: 2 hrs
• Yields: 16 rolls

Ingredients

• 2 (1/4ounce) packets  yeast
• 1⁄4 cup warm water
• 1⁄2 cup sugar, divided
• 1  cup milk, scalded
• 1⁄4 cup shortening
• 2  teaspoons salt
• 2  eggs
• 5  cups flour (approx.)

Directions

1. Dissolve yeast and 2 teaspoons sugar in warm water and let rise – be sure to use large enough container.
2. Add remaining sugar, shortening and salt to scalded milk and stir to dissolve.*.
3. 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.
4. 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.
5. Shape into rolls of your choice and let rise again. (Lightly grease your baking pans or sheet).
6. Bake in 400 degree oven for approximately 10 minutes.
7. *Note: At this point, I put this mixture in my mixer and finish it off in it.
8. The number of rolls will depend on what shape you make them. I usually get 16 crescent rolls.