Jessie's Dinner Rolls

This recipe for home-made dinner rolls was given to me by a very special friend, Jessie, who will turn 97 this February. Jessie is no longer able to make them herself, so I thought I'd surprise her this Thanksgiving with a batch of her own famous recipe. While she was pleased with my effort, her (always honest) response was, "Honey, they're supposed to be bigger." I followed the recipe exactly as written, but perhaps they would have risen more if they weren't rolled as tightly? I'll have to try them again and find out.

Jessie's Dinner Rolls

3/4 cup milk

1/2 cup shortening

1/4 cup sugar

1 tsp salt

Scald milk (heat until bubbles form around the edge). Do not boil. Add shortening, sugar and salt. Cool to lukewarm.

2 pkgs. dry yeast

1/2 cup warm water

Sprinkle yeast over warm water and allow it to dissolve. You may stir gently if needed. Add lukewarm milk mixture and mix.

4 3/4 cups sifted flour

2 eggs

Add to above mixture and stir until dough pulls away from sides of bowl. Knead until the dough is pliable and thoroughly mixed. Place dough in a sprayed bowl, put in a warm place and let rise for 45 minutes or until doubled in size.

When dough has risen, turn out onto flat surface sprinkled with flour. Cut in half keeping one part in reserve. Roll dough into a circle about 12-15 in. in diameter. Cut into 12 pie-shaped pieces (triangles). Roll each triangle from large end to point and place on baking pan point end down. Repeat procedure with second half of dough. Place rolls in a warm place to rise as before. When double in size, bake in a preheated oven at 375 degrees for 12-15 minutes. Cook on wire rack.