Rolls

• 1 c. water
• 1 tsp. sugar
• 2 pkg. yeast
• 1 c. Crisco or lard
• 4 c. milk
• 1 c. sugar
• 2 Tbsp. salt
• 4 eggs
• 12 to 13 1/2 c. flour

1. Dissolve yeasttn water and 1 teaspoon of sugar.
2. Warm milk and shortening.
3. Add
4. eggs and 4 1/2 cups of flour, 1 cup of sugar and salt.
5. Mix and add yeast.
6. Add 4 1/2 cups more of flour.
7. Let rest 1/2 hour and then add remaining flour.
8. Turn out onto floured
9. board
10. and knead for 5 minutes.
11. Shape into ball and place
12. in
13. well-greased bowl, turning to grease top. Cover loosely and
14. let
15. rise
16. in
17. warm place until doubled in bulk.
18. Punch down
19. and
20. shape
21. into
22. rolls as desired.
23. I use about 1/2 of dough
24. fortaramel
25. rolls.
26. Make
27. the
28. following Caramel recipe and dividetnto
29. three 9 x 13-inch pans.
30. Roll out dough.tpread with butter.
31. Sprinkle with brown sugar and cinnamon.
32. Roll up jelly
33. roll style.tut into 3/4-inch thick slices.
34. Lay each slice
35. onto caramel mixture.
36. Let rise again until doubled in size.
37. Bake at 350u0b0 until golden brown.

water, sugar, yeast, lard, milk, sugar, salt, eggs, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776130 (may not work)