Homemade Rolls

Here's one of Grandma Lee's famous recipes.  Grandma's rolls always turned out better than mine.  Her's would just melt in your mouth.  She does tell the story, however, of the time when she was moving from one state to another.  Friends decided to throw a going-away party and asked her to make her wonderful rolls.  Of course, this was the only time they didn't turn out.  She hated moving away "with her roll reputation ruined."  (Terry)

“36” ROLLS

Dissolve:  2 TB yeast in ¼ C warm water.

Add:  1 C warm water, ½ C sugar, 3 beaten eggs, 2 tp salt, ½ C shortening.

Add:  flour to make soft dough:  3 ½ to 4 ½ C.  (I always use 4 ½ C flour.)

Let raise 3 hours.  Punch down.  Refrigerate 24 hours.  (Doesn’t need to be 24 hours--at least overnight.)  Roll dough out.  Spread with softened butter.  Roll up  like jelly roll. Slice about the height of muffin cup.  Put into grease muffin tins.  Let raise 3 hours.  Bake at 425 for 6 minutes.