Rich, Hot Rolls - cooking recipe

Ingredients

3/4 c. milk
1/2 c. shortening
1/2 c. sugar
1 tsp. salt
2 pkg. active, dry yeast
1/2 c. warm water
4 1/4 to 4 3/4 c. all-purpose flour
2 eggs

Preparation

Scald milk; add shortening, sugar and salt.
Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve.
Add 1 1/2 cups flour to milk mixture; beat well by hand or with electric mixer at low speed 1 minute.
Beat in eggs and yeast.
Gradually add enough remaining flour, a little at a time, to make a soft dough that leaves the side of the bowl.
Turn onto lightly floured board.
Let stand 10 minutes before kneading.
This gives the gluten time to work so you do not need to add as much additional flour which will make the rolls tough.
Knead until smooth and satiny and no longer sticky, 5 to 8 minutes.
Place in lightly greased bowl, invert to grease top.
Cover and let rise in warm place until doubled; 1 to 1 1/2 hours.
Punch down and turn onto board.
Shape into rolls as desired.
Cover and let rise until doubled, 30 to 45 minutes.
Bake in moderate oven (375\u00b0) 12 to 15 minutes, or until golden brown. Makes about 30 rolls, depending on size and shape.
Brush with melted butter.
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.