This recipe has a hint of sweetness, the roll actually unrolls from itself, is buttery, and they also freeze well. This is always the roll my Mom made at holidays and while she was helping after the baby was born, I asked her to make these for us. The kids love helping with this one as well!
Makes about 60 rolls (or more if you roll your rounds thiner and slice more)
1 cup warm water
4 pkgs yeast
3 cups lukewarm milk
1 cup sugar
4 tsp salt
1 cup shortening, softened
14 cups flour, divided (might be less)
1/2 cup softened butter (might be a bit more)
Measure warm water into a mixing bowl and add yeast, stirring to dissolve. Let it sit for only about 5 minutes and mix in milk, sugar, salt, eggs, shortening, and 7 cups flour. Mix more flour in a cup or 2 at a time. You want the dough to be as soft as possible, almost sticky, just so you're able to handle it.
Add enough remaining flour to handle easily. Turn onto lightly floured board and kneed until smooth and elastic, about 5 minutes. Round up in a greased bowl, greased side up. Cover with a cloth and let rise in a warm place until double, about 1 1/2 hours.
Punch down, let rise again until almost double, about 30 minutes.
Divide dough into 4 balls. Roll out on lightly floured surface to 1/4" thickness in a large circle. Spread softened butter on top. Using a pizza cutter, cut the circle in halves, fourths, etc, etc, etc, about 12-16 per circle, depending on your desired roll size.
Beginning at the large end of your slices (the rounded edge), roll up. Place them on a greased pan, with the point of the roll tucked under the bottom of each roll (or it will come unrolled during cooking). Let rise 15-20 minutes. Bake at 400 for 10-13 minutes until lightly brown on top. You can also spread butter on the tops after cooking to make the tops even softer. Sink your teeth into goodness!