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Mother's Rolls

"THESE DINNER ROLLS were among the many different baked goods that Mother prepared for Thanksgiving. In addition, she would bake many pans full of pecan rolls and cinnamon rolls. It was really difficult to choose which to eat, so one of each seemed to be the only sensible solution to that dilemma!"

36 ServingsPrep: 30 min. + rising Bake: 15 min./batch

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
1/3 cup sugar
1/3 cup shortening
1 egg
2 teaspoons salt
7 to 7-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
shortening, egg, salt and 3 cups flour. Beat on medium speed until
mixture has a spongy texture. Let stand for 10 minutes. Stir in
enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease
top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into
three portions. Let rest for 5 minutes. Divide each portion into 36
pieces. Shape each piece into a ball; place three balls in each
greased muffin cup.
Cover and let rise until almost doubled, about 30 minutes. Bake at
375° for 12-15 minutes or until golden brown. Remove from pans

2 of 2

Mother's Rolls (continued)

Directions (continued)

to wire racks. Serve warm. Yield: 3 dozen.

If Cooking for Two: Freeze rolls in a plastic storage bag. Then defrost as many as needed at a moment's notice.

Nutrition Facts: 1 serving (1 each) equals 121 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 138 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.