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1
Scald milk; add shortening, sugar and salt.
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2
Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve.
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3
Add 1 1/2 cups flour to milk mixture; beat well by hand or with electric mixer at low speed 1 minute.
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4
Beat in eggs and yeast.
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5
Gradually add enough remaining flour, a little at a time, to make a soft dough that leaves the side of the bowl.
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6
Turn onto lightly floured board.
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7
Let stand 10 minutes before kneading.
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8
This gives the gluten time to work so you do not need to add as much additional flour which will make the rolls tough.
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9
Knead until smooth and satiny and no longer sticky, 5 to 8 minutes.
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10
Place in lightly greased bowl, invert to grease top.
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11
Cover and let rise in warm place until doubled; 1 to 1 1/2 hours.
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12
Punch down and turn onto board.
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13
Shape into rolls as desired.
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14
Cover and let rise until doubled, 30 to 45 minutes.
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15
Bake in moderate oven (375u00b0) 12 to 15 minutes, or until golden brown. Makes about 30 rolls, depending on size and shape.
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16
Brush with melted butter.
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17
If you desire a less rich roll, reduce sugar to 1/4 cup and shortening to 1/3 cup in recipe for Rich, Hot Rolls. (These rolls are often requested at our family dinners by your principal, Mrs. Shirley Lewis.
