Lorilyn's Dinner Roll Dough

Ingredients

• 1 (1/4 ounce) packet active dry yeast (2-1/4 teaspoons)
• 5 cups all-purpose flour
• 1/3 cup white sugar
• 1/3 cup vegetable shortening
• 1 teaspoon sea salt
• 1 cup milk
• 2 eggs

Directions

1. 1

   In heavy duty mixer bowl (fitted with dough hook attachment), stir together yeast & 2 cups of flour.

2. 2

   In small saucepan over med-high heat, combine salt, sugar, milk & shortening.

3. 3

   Stir with wooden spoon until shortening is nearly melted & just has a couple tiny, pea-sized lumps floating around (approx 120 degrees on candy thermometer).

4. 4

   Pour hot mixture into mixer bowl with yeast & flour, add both eggs & begin mixing on low to medium speed til mixture is all wet.

5. 5

   Begin slowly adding spoonfuls of flour & mixing until dough forms into ball around the dough hook & bottom of mixer bowl is no longer sticky with wet dough. Ball of dough will be slightly smooth & spring back when touched with fingertip.

6. 6

   Remove dough from hook & bowl & form into ball with hands. Spray inside of bowl with non-stick cooking spray & then drop dough ball into bowl with the smooth side down. Then turn ball over so the seam side is now down. (This greases top & bottom of ball).

7. 7

   Cover mixer bowl with it's lid,a towel or foil & place in warm area to rise for about an hour. Dough will be about double the starting size in an hour.

8. 8

   When risen, use fist to "punch" dough down in center. Then remove from bowl & divide into two balls. Place both on lightly floured surface & cover loosely with foil. Let rest 10 minutes.

9. 9

   Roll out one ball at a time into large circle about 1/2 inch or less in thickness.

10. 10

    Use pizza cutter to slice dough like a pizza into about 12 or so triangles. Roll each triangle up starting at large end & ending with the "tail" end. Place 2 inches apart on ungreased baking sheet with tail on bottom.

11. 11

    Cover & let rise for another 15-20 minutes.

12. 12

    Bake at 350 degrees for about 12 minutes (depending on oven being used & personal preference. I only bake ours 9-10 minutes because we like them light in color & a litte squishy in the middle).

13. 13

    One ball makes about a dozen or more rolls & therefore I will quite often make one batch for dinner & freeze one of the balls. To freeze for later, instead of rolling out the dough ball wrap it in foil & then place in sealed ziplock freezer baggie. Freeze immediately. To use, thaw in fridge for approximately 8 hours or 3-5 hours on counter. When pliable, roll out & cut into wedges to roll & bake.