I don’t know why these are called Grandma’s Rolls but that’s how the recipe was handed to me. I suppose they are somebody’s grandma’s creation. They are quite good–fluffy yet filling and an excellent side to everything from soup to chicken with butter, honey or jam. Plus, though it makes a rather large batch (I counted 45 rolls in my pans) and will take a few hours to make, the dough can be made until the last few steps and put in the freezer to quickly accompany a future meal.
In a sauce pan, combine:
2 cups milk
1/2 cup shortening
1/2 cup sugar
In a small bowl, combine:
1 cup lukewarm water
2 heaping Tablespoons yeast
2 teaspoons sugar
In a large bowl, combine:
2 1/2 teaspoons salt
3 beaten eggs
7 to 9 cups flour (add one cup at a time!)
Add the milk and yeast mixtures with the flour, mixing until smooth. Slowly add additional flour until the dough pulls from the sides but is not stiff (without a stand mixer, you’re going to have to get your hands on the dough for the last few cups of flour. If you–like me–forget to take off any rings, here’s a good ring cleaning recipe).
Once finished adding the flour, place the dough in a greased bowl and cover with plastic wrap that has been spritzed with cooking spray. Let rise in a warm place until doubled in size, about one hour. Punch down dough and let rise to double again.
After it’s risen a second time, divide the dough in half. Place on a floured board, roll until 1/2 thick and cut into circles. Place on a greased cookie sheet, almost touching (if you’d like to freeze some unbaked rolls for a later meal, now’s the time before it rises for baking. Place rolls on greased sheet, cover with a piece of cooking spray-spritzed plastic wrap then a layer of aluminum foil).
Allow rolls in pans to raise for half an hour. Turn oven on to 375F and bake rolls for 12 to 15 minutes or until tops are golden and a thump on the top sounds hollow.