My mother’s recipe for bread

Several have asked for my mother’s bread recipe.  I know she would be happy to share it.
Xenia Lee’s Rolls
Combine but do not stir:
2 cups warm water (I use potato water)
   (“warm” is when you can just barely feel
    warmth when you dip your wrist into it)
2 pkg. dry yeast
Blend in large bowl:
7 cups flour
1/2 cup dry powdered milk
1/2 cup sugar
1 Tablespoon salt
Cut in:
1/2 cup shortening (I use butter)
Make a well in the center of the mixture.
Add 2 well beaten eggs and yeast mixture.
Mix to form a soft dough.
Turn out on floured board, rub bowl clean using a little flour if necessary, grease bowl thoroughly.  Turn bowl over dough and let rest 10 minutes (VERY IMPORTANT).  Note: I’ve let it rest longer and that is fine too.
Knead until well blended, turn into greased bowl, grease top of dough, cover and let rise till doubled.  Punch down and let rise again till doubled.
Form into your favorite rolls.  Bake at 350 degrees for 15 minutes.
I often make half into cinnamon rolls and make a loaf of the other half.  Of course you have to bake the loaf longer.  Mom filled a cookie sheet with rolls for pot luck dinners.
I always freeze the water from boiling potatoes for making bread later.

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