Rolls

• 2/3 c. Crisco
• 5 Tbsp. sugar
• 1 tsp. salt
• 1 c. milk
• 1 c. warm water
• 1 pkg. dry yeast
• 1 Tbsp. sugar
• 6 to 6 1/2 c. unsifted flour

1. Mix together in small pan the first 4 ingredients; heat until lukewarm.
2. Combine next 3 ingredients.
3. Sift flour.
4. In large bowl, put 4 cups flour; add liquids to flour and mix with spoon. Add additional flour until it can be handled by hand.
5. When dough begins to leave sides of bowl, turn it out onto a lightly floured board to knead.
6. Knead.
7. Fold dough toward you.
8. Then press down away from you with heel of hand.
9. Give dough quarter turn; repeat until it is smooth, elastic and doesn't stick to board.
10. Place in greased bowl, turning once to bring greased side up.
11. Cover with cloth and let rise in warm, draft free spot (80 to 85u0b0) until doubles, 1 to 1 1/2 hours.
12. Use enough flour to shape into desired shapes.
13. Place in greased cooking pans.
14. Cover with cloth; let rise until double, 1 to 1 1/2 hours.
15. Cook at 450u0b0 for 8 to 10 minutes.
16. Yields 36 rolls.

crisco, sugar, salt, milk, water, yeast, sugar, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603999 (may not work)