2 cups milk
1/2 cup shortening
1/2 cup sugar
Bring to a boil then allow to cool to lukewarm
In a small bowl, combine:
1 cup lukewarm water
2 heaping Tablespoons yeast
2 teaspoons sugar
Set aside and let dissolve
2 1/2 teaspoons salt
3 beaten eggs
7 to 9 cups flour (add one cup at a time!)
Add the milk and yeast mixtures with the flour, mixing until smooth. Slowly add additional flour until the dough pulls from the sides but is not stiff (without a stand mixer, you're going to have to get your hands on the dough for the last few cups of flour. If you--like me--forget to take off any rings, here's a good ring cleaning recipe).
Once finished adding the flour, place the dough in a greased bowl and cover with plastic wrap that has been spritzed with cooking spray. Let rise in a warm place until doubled in size, about one hour. Punch down dough and let rise to double again.
After it's risen a second time, divide the dough in half. Place on a floured board, roll until 1/2 thick and cut into circles. Place on a greased cookie sheet, almost touching (if you'd like to freeze some unbaked rolls for a later meal, now's the time before it rises for baking. Place rolls on greased sheet, cover with a piece of cooking spray-spritzed plastic wrap then a layer of aluminum foil).
Allow rolls in pans to raise for half an hour. Turn oven on to 375F and bake rolls for 12 to 15 minutes or until tops are golden and a thump on the top sounds hollow.
(If you've got rolls in the freezer that you want to use, simply take them out, remove plastic and foil and wait until dough has thawed and doubled in size before putting in the oven).