Mom's Yeast Rolls

By Kathryn Washburn Breighner

Thanksgiving and Christmas at our house always included hot yeast rolls.When we were young, our Grandma made them and all the cousins fought over them. Recently, the cousins used Facebook  to reminisce with each other about our huge family gatherings at the holidays and we discovered that in the family there are 3 versions of these rolls: one from our Grandmother, one from our Mom and one from one of the aunts. Grandma's was called Frigidaire yeast rolls because they rested in the Frigidaire. That version didn't include the extra eggs, milk and butter that our Mom's version perhaps because Grandma had a restaurant and didn't include the high fat/high $ ingredients.

I made these roll's yesterday and as always, they were a hit.

Sweet Dough Yeast Rolls
Makes about 42

1 1/2 c lukewarm milk
1 c sugar
2 t salt
1/2 c water
2  packages yeast
3 eggs
3/4 c shortening
7-7 1/2 cups flour

Mix milk, sugar and salt in mixing bowl. In a small bowl, dissolve yeast in water, and let proof for 5 minutes. Add yeast mixture, eggs and softened shortening to milk mixture. Stir in flour in two additions. Knead until smooth.

Form into a ball and put in an oiled bowl, covered, until doubled in size. Punch down, knead a couple of times, and let rest for 15 min. Shape into one-inch round balls (roll balls in melted butter first), two per greased muffin cup. Let rise until double in size, 15-30 minutes. Bake 15-20 minutes until golden, at 425 degrees.