Grandma's Dinner Rolls

1 package dry yeast
1 cup lukewarm milk
1/4 cup warm water
1 tsp. salt
1/4 cup sugar
2 eggs, well beaten
1/4 cup melted shortening (at leat part butter for flavor)
3 1/4-4 cups of flour.

Dissolve yeast in warm water, then add sugar, salt and lukewarm milk. Stir in beaten eggs and melted shortening; add half of flour and beat vigorously until mixture drops from spoon in sheets. Add remaining flour or enough to make soft dough. Turn onto floured board and knead until smooth and elastic. Shape up into ball and place in greased bowl. Cover with dmap warm cloth. Let rise until doubled, approximately one and one-half to two hours.

Punch down. Let rise again until almost doubled.

Pinch off dough size of walnut, work, and shape with fingertips. Place three in each greased muffin cup. Cover and let rise until doubled in bulk.

Bake 15-20 minutes at 400°. Brush tops with butter. Cool. Makes two dozen.

Pecan Rolls

Using the recipe above tom ake dough, roll dough into rectangle shape one-fourth inch thick. Brush with melted butter and sprinkle with one-half cup sugar and one teaspoon cinnamon. Roll as for cinnamon rolls. Pinch and seal ends.

In shallow baking pan, melt two tablespoons butter, add one-half cup brown sugar, one-fourth cup dark corn syrup and heat slowly. Add one small can evaporated milk, mix well, and set aside.

Place rolls, cut side down over mixture. Cover and let rise until doubled. Bake at 400° for 15 to 20 minutes.

Remove from pan, bottom side up, on greased cooky sheet and cool. Makes 16-18 rolls. If dough bulk is too large to handle easily, divide dough in half and proced the smae, using half of sugar-cinnamon quantities for each.