Every Thanksgiving and Christmas, my grandma would make her mouth-watering homemade rolls.  We always looked forward to them because they were so light and fluffy.  They were delicious!  This past weekend I made a big batch of them, and we ate on them all weekend long.  I think I might just make a batch of cinnamon rolls with the recipe this weekend.  Make them for your family, and enjoy!

Yeast Rolls

1 package dry yeast
1 tsp sugar
1/2 cup warm water
2/3 cup sugar
3 tbsp shortening
3 eggs
5 to 6 cups flour
3 pinches of salt

Mix yeast, sugar, and warm water. Set aside in warm place. It will bubble and rise up a little. Cream 2/3 cup sugar with 3 heaping tablespoons shortening. Beat in eggs, one at a time.

Sift 5 to 6 cups flour and 3 large pinches of salt. Add yeast mixture to creamed mixture, plus 1 1/2 cups warm water. Add flour until dough is right texture for bread. Turn into large greased bowl or pan such as Dutch oven pan, and let rise to top. Keep covered. Turn out onto floured surface. Coat generously with flour by turning and shaping.

To make loaves, just divide and shape into loaves. For rolls, roll out to desired thickness, and cut with a glass. Place in greased pans and let rise. Bake for approximately 15 to 20 minutes at 425 degrees or 450. May not take quite that long, depending on your oven. Will rise faster if placed in warm place. No kneading necessary.