During my research, I realized that her recipe is very, very similar to many others. I guess because it is so basic and relatively easy (after practice). Who knows where she got the original recipe from. She definitely didn't have Google! ;)
A note about the dough. I mixed this is my stand mixer and because the recipe makes such a large quantity and the dough is relatively stiff, my Artisan had a hard time working the dough. The recipe can easily be cut in half to make 12 instead of 24 rolls. I ended up taking the dough out and cutting it in half and then kneading each half separately in the stand mixer. I also kneaded it by hand for a few minutes.
The rolls are soft and tender on the inside with just a slightly crisp crust. They are delicious and the perfect accompaniment to many meals. We will be having these as part of our Thanksgiving dinner this year, for sure.
I tried to simplify the direction portion of the recipe. Hopefully it works for you!
Grandma Carr's Dinner Rolls
2 cups milk, scalded
2 tbsp. shortening
4 tbsp. sugar
2 tsp. salt
2 packages granulated yeast
½ c 2 well beaten eggs
7 c. all-purpose flour
1. Preheat oven to 400 degrees.
2. Combine milk, shortening, sugar and salt in a bowl and cool to lukewarm.
3. Add yeast to the lukewarm water and allow to bubble.
4. Add eggs to milk mixture and gently stir.
5. In the bowl of a stand mixer, measure and pour in flour. Add in milk mixture. Using the paddle attachment, stir until dough forms.
6. Switch to a dough hook and knead until smooth and elastic 5-10 minutes.
7. Lightly oil a large bowl and transfer dough, covering with plastic wrap. Allow to rise in a warm area until doubled in size, 1 1/2 to 2 hours.
8. On a floured work surface, turn dough out and shape into 24 rolls. Place in a 9x13 baking dish. Cover with a clean dish towel and allow to rise until puffy, about 30 minutes.
9. Bake at 400 degrees for 12-15 minutes. Watch closely.