*  Exported from  MasterCook  *
 
                            Gram’s Dinner Rolls
 
 Recipe By     : connally@vms.cis.pitt.edu Kate Connally
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Yeast Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           milk  -- scalded
      1/2  cup           shortening
      1/2  cup           sugar
    1      teaspoon      salt
    1      cake          yeast  -- or 1 pkg dry
    3                    eggs  -- beaten
    4 1/2  cups          flour
 
 Combine hot milk, shortening, sugar, and salt.  Mix but don't worry
 if shortening doesn't all melt.  Cool to lukewarm.  Add yeast and
 mix.  Add eggs and mix.  Add flour and mix well to make a smooth
 soft dough.  (This is not the kind of dough you have to knead - it
 will be very soft and sticky.)  Let rise to double in volume. Punch the 
 dough down and refrigerate until cold.
 
 Turn chilled dough out onto floured pastry cloth and knead briefly. Divide 
 dough into thirds.  Roll out one third at a time.  Roll into
 a large circle about 1/8 inch thick.  Brush surface of dough with
 melted butter.  Cut circle of dough into 8 pie shaped wedges.  Roll
 up each wedge starting at the wide end.  Place each roll on baking
 sheet and curve it into a crescent shape.  (Be sure to put the
 pointy end on the bottom otherwise roll may start to unroll as it
 rises or bakes.)  Brush tops of rolls with melted butter.  Cover
 with a cloth and let rise until almost double.  Bake at 350 F for
 16 minutes.
 
 Note:  These are fairly large rolls.  If you prefer smaller rolls
 divide dough into quarters instead of thirds.
 
 
                    
 
                    - - - - - - - - - - - - - - - - - -