Light Rolls

This was a hand me down recipe in the 60's from a friend..

 

 

1 1/2 packages of dry yeast

1 3/4 cup of liquid - either milk or water

1/2 cup of white sugar

2 teaspoons of salt

5 1/2 cups of flour, plain

1/2 cup of shortening or oil, minus 1 tablespoon

If milk is used, scald and let cool until lukewarm.  Mix lukewarm water or milk with yeast, salt, sugar in liquid.   Dissolve thoroughly.  If oil is used in place of the shortening include it with the liquid.  Sift flour once before measuring.  Measure flour and pour into large bowl, cut in shortening, and make hole in center of flour.  Add liquids all at once.  Stir with large spoon until mixed will.  Set in warm place to raise, out of draft, about 45 minutes.  Put flour on board and knead until smooth and easy to handle.  Let stand until double in bulk, about 45 minutes to 1 hour.  For rolls, bake at 425* to 450*, and loafs, 375 degrees to 400* degrees.