Making Grandmom Wohler's Dinner Rolls

For Thanksgiving I decided at the last minute to make my Grandmom Wohler's dinner rolls. Here is Ripley (3) helping. I got up early in the morning to make Cranberry Harvest Muffins with hazelnuts from Open-House Cookbook by Sarah Leah Chase for breakfast. (I omitted the figs, b/c I didn't have any and figs seemed a bit heavy. I also added orange zest). (see Victor and Ripley below enjoying them right out of the oven ... ) After the muffins I started dough for the dinner rolls. When they came out of the oven we all starting gobbling them down with butter ... before Thanksgiving dinner! Who can resist freshly baked bread hot out of the oven?! They were wonderful ... and worth it.

For those of you who'd like to try . . . here is the recipe:

Grandmom Wohler's Dinner Rolls

2 C Milk

1/2 C Crisco

1/2 C Sugar

2 Eggs

1 Pkg. Yeast

5 C Flour

1 t Salt

Scald Milk (ie: bring almost to boiling where little bubbles start forming on edge of sauce pan). Cool a little, then add Crisco. In separate bowl, mix together sugar and eggs. Add to milk mixture. Cool to lukewarm and add yeast. Add 3 Cups of flour and stir. Let sit 15 minutes. Add rest of flour a little at a time, adding 1 teaspoon salt with last addition. Stir until you can stir no more, then work with hands on a floured surface until you can stick you finger in and pull it out clean. Make large ball and put in greased bowl. Cover w/ wax paper and let rise until it doubles. Punch air out and let rise again until it doubles. Make rolls (a little over 1 x 2 inches) Set on baking sheet and let rise until double. Rolls: bake at almost 400 degrees for 20 minutes. Bread: bake 325 degrees.