Thanksgiving Dinner Rolls

In a large bowl, combine warm water, 2 tablespoons sugar, and yeast. Stir in 2 cups of the flour, until the mixture is smooth. Let rise about 1 hour. The mixture should appear light and spongy when it’s done rising.

While sponge mixture is rising, scald milk in a saucepan over medium heat (until tiny bubbles just begin to form on the outside rim). Remove from heat and add shortening and remaining 2 tablespoons of sugar. Stir until shortening melts. Let cool to room temperature.

Once sponge has risen, stir milk mixture into the sponge. Stir in remaining flour and salt until dough pulls away from the sides of the bowl. Transfer to a lightly floured surface and knead for about 8–10 minutes, until dough is smooth and elastic.

Place in a greased bowl and brush dough with oil or shortening. Cover with plastic wrap and let rise until doubled in size, about 45 minutes.

Turn out onto a lightly floured surface and divide into 24 pieces (yes, this takes a little mathematical planning—you can do it!). Shape each piece into a ball. Place all the dough balls in a greased 9×13 metal cake pan. Cover with plastic wrap and let rise for about another hour.

Preheat oven to 400ºF. Bake rolls for 20–25 minutes, until they are golden brown on top and sound hollow when you tap on the top.

Brush the tops of rolls with melted butter as soon as they come out of the oven. Serve warm.

Note: If the rolls are getting too brown on top but don’t seem done, you can cover them with aluminum foil and continue baking until they are cooked through.