Sunday Rolls

Pour hot milk over the sugar, yeast and shortening.
After you mix in the eggs and flour, it will start to form a ball and won't stick to the sides of the bowl. If it is still sticky add more flour (1/4 cup at a time).
After the dough has been well kneaded, put it in a greased bowl. It won't be sticky.
After the first rise, punch down the dough, form into balls and let rise again.

I am often asked how I make my Sunday Rolls, so here goes. I've tried to take some pictures and explain as I go. I am a baker at heart and make Sunday rolls almost every week.

In a stand mixer or Bosch, place the following ingredients:

2 T. active dry yeast
1/2 c. sugar
6 T. shortening
2 tsp. salt

In a small saucepan, heat:

2 cups milk (remove from heat just before it begins to boil - when it is hot and steamy)

Pour milk over the yeast mixture, add:

2 eggs, beaten (mix well)

Gradually add in:

6 1/2 - 7 cups flour

Beat until the dough forms a ball that centers on the dough hook and doesn't stick to the sides of the bowl. Knead for 5-6 minutes longer. Place dough in a greased bowl and let rise for 1 hour.
Roll dough into small golf-ball sized balls and place on greased cookie sheet. Let rise about 1 - 1 1/2 hours more. Bake at 350 degrees for about 15 minutes or until tops are golden brown. Makes one large cookie sheet full of rolls.