Grandma Ethel's Rolls

Although I've never met Grandma Ethel, and am not in fact related to her, I have offered more than one prayer of Thanksgiving that she made these rolls and shared the recipe with her family. I am also very grateful to Amy and Andy for sharing the recipe with me. This is a very stiff dough and it can be a bear to knead, so let me reassure you... the rolls are worth every last aching muscle you may aquire... and you probably needed a good upper body workout anyway! :-) A final note.... yep, you probably will use most of a bag of flour. Don't start the recipe unless you have a full bag in your pantry. It is possible to cut the recipe in half (or less) but the kneading time remains the same and these are so good we like to have a ton of rolls that we can share or freeze.

6 Cups warm water
2 Tbsp (heaping) yeast
1/2 Cup butter, melted
2 Cups dry milk
14 Cups flour, divided (It takes more than this to finsih the rolls, probably 17 cups or more total)

1 1/2 Cups sugar
2 eggs, beaten
1 1/2 Tbsp salt

Dissolve the yeast in warm water. Add rest of ingredients and 7 cups of flour. Beat on low until well mixed (I just beat by hand). Add remaining flour until stiff (once it gets hard to stir I put a pile of flour on the counter and turn the dough out of the bowl, continue adding flour while kneading until the dough isn't sticky). Knead until the dough is smooth (about 20-25 minutes). Place the dough ball into a greased bowl and let rise until doubled in size (I use an antique dish pan). Punch down and let rest for 10 minutes. Form into rolls. Let rise until double. Brush with butter after baking.

Bake at 400 degrees for 10-12 minutes
Cinnamon rolls 375 degrees for 18-20 minutes
Bread loaf 375 degrees 20 minutes