Asides

From the Old Betty Crocker Cookbook.
A couple of changes to the recipe, which you can see mom penciled in.

1. 1 & 1/2 Cups Milk.
2. 1/2 Cup Warm ( 100 degree ) water with 1/4 teaspoon of sugar and 2 packets of yeast to start the yeast.
3. Heat the milk to lukewarm on the stove top with the Sugar and Salt added.

I use a mixer with a dough hook.  Add the Milk/sugar/salt mixture, eggs.  Add a cup of flour, then add the yeast and shortning.

Continue to mix and add flour a cup at a time till the mixture starts coming together.

I was never able to get 7 cups of flour into the the dough, but 5-6 cups.  From the picture below you can see what 5.5 - 6 Cups gives you about 5 dozen rolls.

Once you have it together and you can't use the mixer any more because the dough is climbing up the hook, take the dough out put on a flat surface and nead a while, make sure that you get a nice smooth dry touch to the dough.

Place in a greased bowl to rise, double size, ( 45 minutes ), punch down and let rise again.  Make sure you are in a warm room ( 80 degrees ) or have it in a warm place to rise, on top of a warm oven can work.

After the second rise, roll it out about 1/2 inch and cut rounds that are about 2.5 inches around.  Fold over in half, and arrange in 8 inch pie tins, 10 around, 2 in the middle.  

Melt some butter, ( I use a full stick ) and brush the tops of the rolls.  Let rise to double.  DON'T CHEAT.  They have to rise above the pan and fill the gaps or they will not be fluffy and light, but dense and pucky.

When they are ready, 15 minutes ( or golden brown ) in a 350 degree oven.  I bake on two shelves and rotate around and between shelves at the 7.5 minute mark.

When done, brush with butter again, take out of the pans onto cooling racks.  Sneak a roll or two from the dregs pan.  ( the one where you took the leftover dough and made it back into a ball and rolled out. )  You have to sample them, its for the good of the planet.

After cool, I wrap in aluminum foil and freeze.  I do these a few days ahead because it is so intensive a process.  If you freeze them they will stay fluffy and nice.  Take out of the freezer when ready let set 15-30 minutes, then put into a 350 degree oven for 15-20 minutes to get really nice and hot.  Then serve.