Remember the bread rolls you had in school? These are the old-fashioned schoolhouse fresh melt-in-your-mouth rolls. This recipe is from a former school cafeteria worker.
In a heavy duty mixer with a dough hook, add together the room temperature water, shortening and all the dry ingredients except the yeast . Begin mixing; when the mixture incorporates most of the water, add the dry yeast. Beat at a medium speed for 10 minutes. Dough should be in a ball and the mixing bowl will be clean.
Set in a lightly greased bowl in a warm place to rise (about 40 minutes).
When the dough size has doubled, punch down and pinch into 1 1/2-ounce rolls. Using either Crisco spray or Crisco shortening, grease a 14 inch round bread pan and place rolls in pan just barely touching.
Allow the rolls to rise in a warm place. When the bread has risen a second time, bake 23 to 28 minutes at 350 degrees. Pat butter on rolls when still warm.
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