Food.com
This is the basic recipe that my mother used while we were growing up. This recipe comes straight from the Betty Crocker Cookbook that I've used most of my life. I just love this recipe because it makes soft, tender, very tasty, delicious dinner rolls. I often make the following tweaks to the recipe: I use half bread flour, 2 tsp of salt, 1.25 cup of mashed potato. Since shortening is so expensive now, I substitute one cube of butter plus 2.5+ tablespoons of neutral vegetable oil. Additionally, if your fresh yeast is a little old, add 1/2 tsp of active dry yeast. I have also found that 5 minutes of kneading isn't quite enough, but it will be dependent upon your flour and the humidity of the day when you make this. I most often make them casserole style but in a square pan instead of round.