Description
These are my Grandma’s famous dinner rolls. They are simple to make and always turn out fantastic!
Ingredients
Scale
- 2 rounded Tb yeast
- 1 ½ cups warm water
- 1 cup warm milk
- ½ cup sugar (2/3 c for sweet rolls)
- 6 Tb shortening (I always use butter instead)
- 2 tsp salt
- 4 eggs
- 7–8 cups flour
Instructions
- Beat first 7 ingredients until smooth. In an electric mixer with a dough hook, add flour one cup at a time until dough forms a ball, cleaning off edge of bowl. Knead 5 minutes (or 10 minutes by hand). Let rise until double. Punch down dough and let rise until double again. (To make this easier, I leave the dough in the mixing bowl with dough hook, covered with a damp towel. When it has risen double, I turn on the machine briefly to gently punch down the dough. Then I cover again with the towel and allow to rise again.) Punch down again and divide into 3 parts. Roll out each part and form into rolls. *I prefer butterhorn rolls: roll each segment of dough into a circle. With a pizza cutter, cut into fourths then each fourth into thirds – making 12 pie shapes. Roll each one up starting at the wide end. Place on cookie sheet and let rise briefly. Watch carefully as rolls will rise very quickly now after 2 risings. Bake at 350 degrees for 17-20 minutes, until lightly browned.