This recipe is large enough to make 48 rolls or
you can do 24 rolls and 20-24 cinnamon rolls.
3 cups warm water
2 tbsp + 1½ tsp yeast
1 tbsp sugar
1 /4 cup butter, melted
¼ cup milk
2 eggs, slightly beaten
1 tbsp + ¼ tsp salt
10 cups all-purpose flour
⅔ cup sugar
¼ cup shortening
Add yeast and sugar to warm water and let sit for 3-5 minutes
Add melted butter (cooled), milk, eggs and salt to yeast mixture
In a large bowl combine flour and sugar. Stir until combined
Using your hand crumble shortening into flour until it is barely noticable
Pour liquid yeast mixture into flour mixture
Using a large wooden spoon, stir until well combined.
When dough starts to come together, ditch the spoon and use your hand to knead the dough for approx. 2 minutes until it comes together in a nice ball.
Place dough in a warm area, covered, until it doubles in size. (I do this in my oven. While I mix the dough I heat the oven to 195 degrees. then I turn the oven off right before I put the covered dough in. This step cuts back on time dramatically. Dough will be doubled in 15-30 minutes.)
After dough has doubled in size, punch it down and knead with your hands one more time for 2 minutes. If dough is a bit sticky sprinkle it with flour as needed.
Prepare pans and form dough into 2 inch balls and place onto cooking sheets. I like rolls to be touching so I have to pull them apart when they are done. If you don't like that place them at least 1-2 inches apart on your cooking sheet. I cook mine close together in 9x13 pans.
When dough is formed into rolls and placed on pans, cover and allow to rise until almost doubled again. I put my pans top of the oven while it is preheating and this step usually only takes 15-20 minutes.
Back at 400 degrees for 12-14 minutes.
Source: Real Life Dimner
