Grandma’s dinner rolls

1/2 cup Water warm
2 pkg Yeast dry
3/4 cup Milk lukewarm
1/2 cup sugar
1 tsp. salt
1/2 cup shortening
2 eggs
4 1/2 cup Flour to 5 cups

Instructions
Dissolve yeast in warm water & soak about 5 minutes. Pour warm milk over sugar & salt in bowl. Stir till dissolved. Mix in 1 cup flour, shortening, eggs & yeast mixture. Add remaining flour to make a soft dough. Knead & place in a greased bowl. Cover with plastic wrap. Allow to rise in warm place until double in size, about 1 hour.

Divide into 2 parts; roll to about 1/4 inch thick. Cut with glass or can about 3 inches in diameter. Brush tops with butter or oil; fold over like parker house rolls. Overfold, or they will unfold when they rise. Allow to rise again, about 1 hour. Bake at 350 for about 15 minutes. Remove from oven & brush sparingly with butter.

FYI
I think part of the secret to Grandma’s big rolls, was that she cut them thicker than the recipe says. The other thing is getting to know how the dough should feel. You may need to use more or less flour depending on the temp & humidity in the kitchen.