Makes 80 rolls (full sheet pan) Makes 60 cinnamon rolls Makes 8-9 bread cans
Directions: Add eggs, water, shortening, milk, salt, sugar, yeast, and half of the flour together in a mixer. (a dough hook would be best) Blend well, no chunks, high speed for just a minute or so…Slowly add rest of flour and mix or knead by hand. Dough can be sticky and quite soft which is good. Place in greased bowl and let rise until double in size or bigger. Cover bowl or grease side of dough facing the air.
After dough rises (may take two hours) punch dough down. Shape into balls for bread cans. Grease cans inside heavily. I’m sure they used real lard in the old days. I would use vegetable oil. Each dough ball should fill roughly 30% of the can. Put balls of dough in cans and let rise again. This will happen faster than the first time. The dough should be filling the entire can and bulging out. Bake at 350 degrees until tops are dark. If the top seems burnt, cut it off. Eat with real butter if possible!
Directions commentary by Jim Davis as there were no directions with the recipe. Contact Jim at firstname.lastname@example.org with comments or for more info about the rolls/cinnamon rolls procedure.