Georgene's Fluffy Rolls

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These light and buttery rolls are named after Georgene Hall, a cook near Memphis, who perfected them in the early 50's. This is the perfect example of a recipe that still is delicious even with the test of time.

Georgene's Fluffy Rolls
These light and buttery rolls are named after Georgene Hall, a cook near Memphis, who perfected them in the early 50's.
Yield: makes ABOUT 2 1/2 DOZEN

Ingredients

  • 1 14 cups milk
  • 34 cup sugar
  • 1 tsp. salt
  • 1 (7-gram) packet active dry yeast
  • 2 eggs, lightly beaten
  • 4 cups flour
  • 34 cup butter, melted
  • 14 cup vegetable shortening

Instructions

  1. Combine milk, shortening, sugar, and salt in a saucepan and cook, stirring, over medium heat until sugar dissolves. Remove from heat; set aside to cool.
  2. Dissolve yeast in 14 cup lukewarm water in a large bowl; set aside until foamy, about 10 minutes.
  3. Pour milk mixture into yeast. Stir in eggs and gradually add flour. Stir with a wooden spoon until dough gets stiff, then use your hands (dough will be sticky, so grease your hands with a little butter). Brush a small amount of butter on the inside of a large bowl and on one side of a sheet of waxed paper. Place dough in bowl, cover with buttered wax paper, and lay a damp dishcloth on top. Set aside to rise until doubled in bulk, at least 3 hours.
  4. Turn out dough onto a lightly floured surface. Knead until elastic, then roll out to 12" thickness. Cut dough with a 3" biscuit cutter, dip each round into melted butter, and fold in half. Line up, round edges up, sides touching, on a cookie sheet. Cover as in step 3, and set aside to rise, at least 2 12 hours.
  5. Preheat oven to 350°. Bake until golden, about 15 minutes. Serve warm.