Heidi's Recipe

Sandwich Rolls

Category: Rolls

Yields: 30

3 c whole milk
1/2 c sugar
1/2 c shortening (or 3/4 c. oil)
1 T salt
2 T active dry yeast
3 large eggs (or 4 small)
8 c bread flour

Scald the milk.
Remove from heat and stir in the sugar, shortening and salt until dissolved.
Let cool until lukewarm.
Stir in the yeast and let sit 15 min until it has expanded and is foamy.
Transfer to a mixing bowl (I use a kitchenaid) and beat in the eggs.
Add 5c flour, then knead in remaining 3 cups (dough hook attachment).
Knead a few times by hand on a floured board until the bread feels right.
(The dough will be soft and pliable).
Return dough to bowl and cover with plastic wrap so it doesn't get a hard crust.
Let rise until double, usually 2 hours depending on temperature.
Cut and shape dinner rolls and place on greased baking sheets.
Let rise again until big and puffy, at least doubled.
Bake 10-12 min 350F until golden brown.
Brush tops immediately with melted butter if desired.