Thanksgiving is almost here. I love this simple roll recipe. It’s a little softer and sweeter than most and doesn’t take much effort. In other words, yum! (Feel free to cut the recipe in half.)

7 cups flour (may use up to 1/2 cup less if desired)

2 package active dry yeast (If using bulk yeast: use 5 teaspoons slightly rounded)

2  1/2 cups milk

1/2 cup sugar

1/2 cup shortening

2 teaspoon salt

2 eggs

In mixing bowl, combine 3 cups flour and yeast. Mix. In sauce pan, combine milk, sugar, shortening, and salt. Heat over medium heat until shortening almost melts, stirring frequently to prevent scorching. Add milk mixture to flour and yeast and mix immediately. Add eggs. Mix. Gradually add remaining flour and knead into soft ball. I use an electric mixer with a bread hook. No work. So easy. By the way, you can’t really knead dough too much. The more you knead, the softer the bread. After kneading is done, place dough in greased/sprayed bowl. Spray top of dough with cooking spray. Cover loosely with plastic wrap and let rise until double in size. Punch down. If desired (for softer rolls) let rise again. Punch down and let dough rest 10 min. Roll out as desired. See instructions below for a few ideas. Place prepared rolls onto greased/sprayed baking sheet(s) or in greased/sprayed baking pan(s). Spray rolls with cooking spray and cover loosely with plastic wrap. Let rise 30 minutes or until double in size. Carefully remove wrap. Bake at 350 for 10 — 15 minutes or until golden brown. Remove from heat. Butter tops and enjoy. Store leftover rolls in fridge in airtight container.