Melt-in-your-mouth rolls

Yield: 6 Servings

Ingredients:

2 c Milk
1/4 c Sugar
2 pk Active dry yeast; or
1/4 c Luke-warm water; (110 deg.f)
2 ea Eggs; lg
1/4 c Shortening
2 ts Salt
2 ts Active dry yeast; bulk
7 c Unbleached flour; sifted

Instructions:

Scald the milk in a saucepan. Pour over the shortening sugar and salt in a large mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add the yeast mixture 3 cups of the flour and eggs to the milk mixture. Beat using an electric mixer set on medium speed for about 2 minutes. Gradually stir in enough of the remaining flour to make a soft dough. Turn the dough out on a lightly floured surface and knead until smooth and satiny about 8 to 10 minutes. Place the dough in a greased bowl turning once to grease the top and cover. Let rise in a warm place until double about 1 hour. Punch the dough down and divide the dough into thirds then let the dough rest for 10 minutes. Divide each third into 12 pieces and shape each piece into a ball. Place 12 balls equally spaced in a greased 9-inch round cake pan. Repeat for the remaining two thirds. Cover and let rise until doubled 45 to 60 minutes. Bake in a preheated 400 degree F. oven for 12 to 15 minutes or until golden brown. Remove from the pans and cool on wire racks.