Grandma Shannon

Here is one of the few recipes I have from my maternal grandmother, Velma. Several of her recipes are now used by my mom, so I really have more than it seems. The strawberry preserves recipe I have posted is perfect for these rolls.


1 c. lukewarm water
1 tsp. sugar
1 envelope Fleischmann’s Fast-Rising Dry Yeast
1 c. milk
5 T. sugar
2 tsp. salt
6 c. sifted flour
4 T. melted shortening

In 1/2 cup of lukewarm water, thoroughly dissolve the 1 teaspoon sugar; sprinkle yeast on top of the water. Let stand 10 minutes, then stir well.

Scald milk, add sugar and salt; cool to lukewarm. Add yeast mixture and remaining water. Add 3 cups of flour and beat until perfectly smooth. Add melted shortening and remaining flour, or enough to make easily handled dough. Knead well. Place in greased bowl. Cover and let rise in warm place until doubled in bulk-about 1 1/2 hours. Punch down in bowl and let rise again in place until nearly doubled in bulk, about 40 minutes. When dough is light, roll out and put in pans. Let rise again. Bake in hot oven at 425 degrees about 20 minutes.
Makes 30.