Homemade Rolls

Dissolve:
1 Tbs. yeast
2 and 1/2 c. warm water
Let stand for 5 minutes for 5 minutes for regular yeast, 2-3 minutes for instant yeast

Add:
1/4 c. sugar
1 Tbs. salt
2 eggs, beaten
1/2 c. powdered milk
1/2 c. shortening
Stir together and then add gradually, while stirring:
6 c. all-purpose or bread flour

(You may need slightly more or less flour depending on how much water the flour absorbs. Be careful not to use too much flour. The more flour the less fluffy the rolls are)

Mix together with wooden spoon or in a mixer for a few minutes on low. Dough should be soft and sticky. NO kneading is necessary. Scrape sides of bowl and spray with no stick cooking oil. Let rise until double in size. Roll out dough, brush melted butter over top and cut into rounds. Wrap round around thumb to make a Parker-house shaped roll. Put on greased cookie sheets and let rise again until double in size, usually 30 to an hour. Bake at 375 for 15-20 minutes or until golden brown. Brush with melted butter if desired.