Lindy's Rolls - Gloria Smith Paganini

3 1/2 cups flour        

1 package dry yeast

1 1/4 cup milk          

1/4 cup sugar

1/4 cup Crisco        

1 teaspoon salt

1 egg

Combine 1 1/2 cups flour with the dry yeast.  Heat milk, sugar, Crisco, and salt to 120 degrees.  Stir constantly until the Crisco almost melts.  Add milk mixture and egg to the flour and yeast.  Beat with dough hook for 30 seconds. Scrape bowl and beat on high for 3 minutes.

By hand stir in gradually the remaining 2 cups flour.  Shape into a ball.  Place in a greased bowl.  Cover.  Let rise in a warm place for 2 hours.

Punch down dough and turn out on a floured surface.  Cover and let rest 10 minutes.  Roll or flatten with your hands to the desired thickness and cut out the rolls.  I use a 2 inch biscuit cutter for about 40 small rolls.  Place on greased cookie sheets, cover and let rise in a warm place

until double (30-45 minutes).   

Bake for 10 minutes in a 375 degree oven.  These rolls freeze very well.

Gloria Smith Paganini recipe

* photo of Linda  and cousin Bob 1952

From Linda Brite ( daughter)  : I'm glad to share this recipe with you.  Mother called it "Lindy's Rolls" because I always requested them for the holidays.

I have only made these rolls using my Kitchen Aid mixer and dough hook.