Mom's Yeast Rolls

Speaking of memories, this recipe inspires many happy meals in my family.  These yeast rolls are great any time of the year, but I always  make them for Thanksgiving as does my mom.  My grandma made them, too.

They're excellent fresh out of the oven, but they're also great reheated the next day.  I like to slather butter and ham on mine.  Or put a slab of leftover turkey in the middle.  Or dunk in coffee and eat with eggs, bacon or sausage.  Or...the list is endless.  If you make bread, this goes especially well with beef stew and soups.

• 1/2 cup sugar
• 2 tsp salt
• 3 heaping Tbs Crisco
• Add these ingredients to a large bowl. Add 1 1/2 cup boiling water and stir to dissolve Crisco. Set aside to cool.

While mixture cools, in a small bowl combine 2 packages yeast with 1/2 cup tepid water; stir to dissolve. When Crisco mixture has cooled to tepid, add yeast, 2 beaten eggs and 7 cups flour. No need to knead this, just mix with a spoon (will be very gooey). Cover with a damp cloth, set in a warmish place, and let rise for 2 hours.

Flour a surface, turn out dough and roll to 1/'2 inch thick. Don't over-handle, which makes the dough tough. Cut out rolls. Use a dinner knife to crease each roll, then fold over and pinch the edges together. Set on greased cookie sheets. Let rise 1 hour. Bake at 425 degrees for approximately 10 minutes, until golden brown.

If you prefer to make bread, do the following:
After the letting the dough rise 2 hours, turn out onto floured surface and knead two-three times. Divide in half, roll into balls and place each ball into a greased bread pan. Let rise 1 hour. Bake at 350 degrees for 30 minutes.