LUNCHEON ROLLS

Vic Baldwin, Kathy Baldwin, Recipe #1

Ingredients:
2 TBS. yeast
½ cup melted shortening
1 pint lukewarm milk
4 eggs well beaten
2 tsp salt
about 8 cups flour (add more as needed)
2/3 cup sugar

Pour ¼ cup lukewarm milk onto yeast, add 1 TBS. sugar, stir and let stand about 5 minutes.
Dissolve salt and rest of sugar in remaining milk.
Add yeast to milk and blend liquid mixture with 4 cups flour. Beat smooth.
Next add eggs and shortening. Mix well and beat 3 minutes.
Add remaining flour and make into a smooth dough.

Let rise until doubled. Fold down and let rise again until doubled.
Shape into rolls.
Let rise in greased pans (9 x 13 – takes 2 pans) until doubled.

Bake quickly 10 to 12 minutes in a 425 ˚ oven.
Original recipe from Guila Olsen

Of course, I have changed the recipe. I make it out of half whole wheat flour and half white flour. One of the secrets to making good whole wheat bread is to beat it a long time to get the glutton worked up on in (sticky). So I put everything (including the wheat four) except white flour, yeast and eggs together and beat it for 5 minutes. Then I add the white flour, yeast and eggs.