2 1/2 c. warm water
2 Tbl. active dry yeast
2/3 c. sugar
6 - 8 c. all-purpose flour
2 eggs, lightly beaten
1/3 c. shortening, melted
1 1/4 c. powdered milk
1 Tbl. salt
In a large bowl, dissolve yeast in warm water with the sugar; let stand 5 minutes or until frothy. Add two cups of the flour along with the remaining ingredients. Stir together with a wooden spoon until combined. Stir in remaining flour, 1 cup at a time until a soft dough forms. It will pull away from the sides of the bowl. Use as little flour as possible, so your rolls will be soft. Knead dough, by hand, just a few times in the bowl. Cover and let rise until doubled. Roll out to 1/2'' thick on a lightly floured surface. Spread with 2 Tbl. softened butter. Cut into strips and roll up. Lay seam side down on greased baking sheet. Cover and let rise until doubled. Bake at 350 degrees for 15-20 minutes. Remove from oven and brush tops with melted butter. Yield: 32 large rolls.
Jenn's Notes: I made a half a batch and I used around 2 1/2 cups of all-purpose flour and 1 cup of wheat flour. The dough rolled out beautifully and was so easy to work with. I got 16 large rolls and baked them for 20 minutes. They are soft and buttery and have great flavor! Very yummy. They still taste great the 2nd day!