Mothers Rolls Recipe
- 2 (.25 ounce) packages active dry yeast
- 1 cup warm water (110 degrees to 115 degrees)
- 1/3 cup sugar
- 2 teaspoons salt
- 1/3 cup shortening, melted and cooled
- 1 egg, beaten
- 1 1/2 cups warm milk (110 to 115 degrees F)
- 7 cups all-purpose flour
- In a large mixing bowl, dissolve yeast in water. Add sugar, salt, shortening, egg, milk and 3 cups flour. Stir until mixture has a spongy texture. Let rest for 10 minutes. Mix in enough of the remaining flour to form a soft dough. Turn out onto a lightly floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down. Turn out onto a lightly floured surface and divide in thirds. Let rest for 5 minutes. Greased 36 muffin cups. Divide each third of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth surface. Arrange three balls, smooth side up, in each muffin cup. Cover and let rise until almost doubled, about 30 minutes. Bake at 375 degrees F for 12-15 minutes or until golden brown.
