This is Grandma's recipe for dinner rolls. Grandma always worried that her rolls weren't as good as her sister's, but I think she was just fishing for compliments because these rolls are total comfort food. They also make great mini croissant sandwiches.
-1/2 small package of compressed yeast
-1 cup warm water (105-115 degrees)
-1 cup lukewarm milk (scalded, then cooled)
-1/2 cup sugar
-1 cup shortening (use butter or lard)
-2 teaspoons salt
-7-8 cups all purpose flour (start with 7 cups, if the dough is sticky, add more flour)
In a large bowl, crumble yeast, add 2 tablespoons of sugar and 1/2 cup of the warm water to the yeast and dissolve. Set aside for at least 5 minutes. In another large bowl, mix balance of water, sugar, milk, shortening, salt, eggs and 2 cups of flour. Add to yeast mixture. Slowly mix in the balance of the flour. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side up. (At this point, dough can be refrigerated for 3-4 days until you have time to bake it.) Cover with seran wrap and a towel; turn oven on your lowest settingjust to get it warming and turn off when it gets to warm temperature. Place the dough inside with a bowl of warm water for 1/2 hour. Punch the dough down and put it back in the oven for 45 minutes to 1 hour. Take dough out of bowl and cut it into approximately 6 sections, roll into balls for easier handling. Roll out flat, into 1/4 inch thickness and cut into triangles. Roll the triangles into crescents and place on a pan. Let sit for at least 1/2 hour (if you press them down slightly, they should not pop up). Bake 2 pans (1 on top rack, 1 on bottom) at 375 degrees for 15 minutes. Switch pans around and bake another 15 minutes. Complicated and putsy, yes, but oh, so delicious and worth it!
Click here for more great bread recipes like dinner rolls