Grandma's Rolls

Pic courtesy of Sister's Cafe

Ok, so I really believe I am cursed when it comes to baking bread. It NEVER turns out for me. I decided to give it another shot this week, though and found this recipe on one of my faves, the Sister's Cafe, and guess what??? They turned out beautifully! Let me tell you, Christian has been saying ALL week that these are the best rolls he's ever tasted. They are creamy, soft, and fluffy. You really must try them.

Grandma’s Dinner Rolls

adapted from The Sister's Cafe

2 rounded Tb yeast
1 ½ cups warm water
1 cup warm milk
½ cup sugar (2/3 c for sweet rolls)
6 Tb shortening (I know, I don't like using shortening, and I sure you could sub butter, but it worked)
2 tsp salt
4 eggs (I only had 3 eggs, so I substituted 1 egg for 1 Tbl ground flaxseed with 3 Tbl water)
7-8 cups flour (I used half white whole wheat and half all-purpose white)

Beat first 7 ingredients until smooth (it's not going to be completely smooth b/c of the shortening). In an electric mixer with a dough hook, add flour one cup at a time until dough forms a ball, cleaning off edge of bowl. Knead 5 minutes (or 10 minutes by hand). Let rise until double. Punch down dough and let rise until double again. (To make this easier, I leave the dough in the mixing bowl with dough hook, covered with a damp towel. When it has risen double, I turn on the machine briefly to gently punch down the dough. Then I cover again with the towel and allow to rise again.) Punch down again and divide into 3 parts. Roll out each part and form into rolls. *I prefer butterhorn rolls: roll each segment of dough into a circle. With a pizza cutter, cut into fourths then each fourth into thirds - making 12 pie shapes. Roll each one up starting at the wide end. Place on cookie sheet and let rise briefly. Watch carefully as rolls will rise very quickly now after 2 risings. Optional: dust lightly with shortening or non-stick spray before baking, it makes the rolls glossy. Bake at 350 degrees for 14-16 minutes, until lightly browned.