WOMAN'S CLUB TEAROOM FAMOUS ROLLS

1 quart whole milk
2 yeast cakes (or 2 packets active dry yeast)
1/2 cup sugar
1 tablespoon salt
12 cups all-purpose flour, sifted, divided use (plus more for rolling)
2 tablespoons lard or margarine, melted
3/4 cup salted butter, melted

Preheat oven to 400 degrees F.

In a saucepan, bring milk to a boil; transfer to a large mixing bowl to cool.

When lukewarm (100-110 degrees F), add yeast, sugar and salt; mix until incorporated. Add flour 1 cup at a time, mixing after each addition, until you have added 10 cups and a soft dough has formed. Cover dough and let rise for 1 hour or until doubled in volume.

Stir melted lard or margarine into dough and then add the remaining 2 cups of flour. The dough will be sticky. Do not knead.

Sprinkle work surface and rolling pin with flour; transfer dough to work surface and roll dough out to about 1/2-inch thickness. Cut with a 2-inch round cutter, dip each roll in melted butter, fold each in half into a "pocketbook" shape and place 1 inch apart on a baking sheet. Brush tops again with butter and let rise about 1/2 hour.

Bake 12 to 15 minutes, until tops are just beginning to brown; remove from oven and brush rolls with remaining butter. Serve warm.

Makes 60 rolls
Source: Celebrate, a compilation by the Woman's Club of Fort Worth