Rich Dinner Rolls
1 cup milk 1 cup water ½ cup shortening 2 tablespoons sugar 4 teaspoons salt 2 envelopes yeast 2 eggs 6 cups sifted flour 2-3 tablespoons melted butter or margarine

Scald milk. (That is, heat it to boiling. There is some empirical evidence that the rolls will be better if the milk is heated until it threatens to boil over.) Pour the hot milk into a large bowl and add the shortening. Stir until the shortening is melted, then add sugar and salt and stir until those are dissolved. Cool mixture to lukewarm by adding one cup of water. (Tap water works fine, but don't forget to do this step in order. If you add the yeast before cooling the mixture, your rolls won't rise.) Add yeast. Use regular or fast-acting yeast; both work fine. Stir until the yeast is dissolved. Blend in two eggs. Add six cups of sifted flour one cup at a time. (You can probably use a hand mixer until the last two cups. The dough will be too stiff after that.) Transfer the dough to a greased bowl, cover, and refrigerate. The dough needs to be chilled for a minimum of two hours. Longer is better, and overnight works great. When ready to bake rolls, knead the dough, then divide it into balls roughly 1½-2 inches in diameter. (You can experiment with size; we make larger rolls when we plan to make leftover turkey sandwiches with them.) Place the balls on greased cookie sheets, well separated. Let rolls rise in a warm place 1½ hours, then brush the tops with melted butter or margarine. Bake at 425o for 20 minutes or until nicely browned.

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