Rich with eggs and shortening, these rolls do not need to be kneaded, although the dough is stiff enough to be shaped into cloverleaf or plain rolls.

Preparation time:   20 minutes Baking time:   10 to 15 minutes Oven temp:   400 degrees F

For 18 rolls you will need: 1 pkg. active dry yeast 1/4 cup warm water(105 degrees F to 115 degrees F) 1/3 cup shortening, butter or lard, melted and cooled 1/4 cup sugar 1 tsp. salt 3/4 cup milk, scalded and cooled to 105 degrees F to 115 degrees F 2 eggs, refrigerator temperature 3 1/2 cups all-purpose flour

 

1. Dissolve yeast in the warm water in large mixing bowl. 2. Stir in shortening, sugar, salt, milk and eggs. Whisk until blended. 3. Gradually add flour; at first add 1 cup and beat well; then, keeping batter smooth and satiny, add remaining flour. 4. Turn out onto oiled surface. Dough should be smooth and workable. If not, add 1/4 cup more flour to make it stiff enough to handle. 5. Divide into 3 parts. Divide each of the 3 parts into 6 portions. Shape each of the portions into a smooth round ball and place into greased muffin tins. (If desired, you may divide each of the indiviual portions into 3 parts and shape into tiny balls to form cloverleaf rolls.) 6. Cover and let shaped rolls rise 1 to 1 1/2 hrs. or until more than doubled. 7. Bake at 400 degrees F for 10 to 15 min or until golden. Tips: If desired, you may brush the tops of the unbaked, risen rolls with a mixture of 1 egg beaten with 2 Tbsp. milk, and sprinkle with poppy seeds or sesame seeds for garnish.