Grandma Jean’s Rolls

These rolls are amazing!  I learned how to make these from my mother-in-law, Henry’s Grandma Jean.  {That is a day in the kitchen that I will never regret!}Plain, buttered, strawberry-jammed, hot-out-of-the-oven, next-day snack, however you please… these are the rolls you want.  I  made them this past Sunday to go with my husband’s shepherd’s pie {recipe coming in the next Dish!}and they were all gone before the little one had even retired to bed.  Try this recipe and tell me you’re not impressed.  I dare you!

Here we go.

• 1 cake yeast {2 1/4 tsp}
• 2 tsp + 1/2 C sugar
• 1/2 C lukewarm water {if you need to, use a thermometer and get it to 110 degrees – it makes a difference!}
• 1 1/2 C milk
• 1/4 C shortening
• 1 Tbsp salt
• 6 C flour
• 2 eggs, beaten
• 2 Tbsp wheat gluten***
• 1 Tbsp dough enhancer***
• butter

***The wheat gluten and dough enhancer are optional.  I made these rolls for two years without these ingredients, and the bread was still delicious.  Adding this stuff, though, takes these rolls from amazing to amazingly magical.  Magic, people.

1.  Dissolve 2 tsp of sugar in the water.  Dissolve the yeast in the sugar-water.  Let stand for 10 minutes.
2. Meanwhile, scald the milk.  Add the shortening, 1/2 C sugar, and salt.  Set aside to let cool.
3. In a mixing bowl, combine the milk mixture, and 2 C of flour mixed with the wheat gluten.  Beat smooth.
4. Add yeast mixture, eggs, dough enhancer, and remaining flour.  Knead until smooth.  Dough will be pretty wet/sticky.  Let rise.
5. Shape rolls as desired.  Our family favorite is the crescent roll:  Cut dough into fourths.  Roll each section into a 1/4″ circle.  Butter well.  Cut each section into 12 pie-shaped pieces.  Begin rolling at largest end and form crescents.  Let rise.
6. Bake for 12 minutes at 350 degrees.  For extra magic, butter the tops as they come out of the oven.