Rolls of the Yummiest Kind

Jamie West

6 ½ cups flour (you can do ½ wheat and white)
2 cups warm water
¾ cups sugar
2 pkgs. Dry yeast or 4.5 teas.
1 Tbs. Salt
2 eggs
1/3 cup butter flavored shortening, softened

Put water, sugar and yeast into a large bowl, stir slightly. Let rise for 10 min. in warm area. Add 2 cups flour and salt. Beat with dough hook. For 2 min or until mostly smooth. Add eggs one at a time beating after each. Add shortening and beat. Add remaining flour one cup at a time. You may not need all the flour. Mix until dough clings to hook and cleans sides of bowl. Spray another large bowl with cooking oil, put dough into bowl and turn to coat. Allow to rise for about 2 hours or until doubled in bulk.

Flour surface and roll out to ¼ inch. Cut small circles (I use a drinking glass) Pick up each roll and stretch slightly to make an oval. Dip ½ of each oval into butter. Fold roll and place butter side down on cookie sheet. Let rise for 1-½ hours or until doubled.

Bake at 350 for 12-17 minutes or until golden, do not over brown or they will be dry. Check on in the middle of your pan to make sure it is not doughy in the middle.

Tips: Turn oven on when you start and let dough rise on top of stove to ensure a good rise. Only use enough flour that the dough clings to the hook and cleans sides of bowl. Too much flour makes rolls dry. Best when warm so plan accordingly or reheat. Don’t roll dough too thin or you will have wimpy rolls