These are a sticky version of old fashioned church supper rolls. They are a favorite in our family and requested for our Thanksgiving Dinner.
2 Tablespoons sugar
2 teaspoons salt
1 and 1/2 Tablespoons shortening
1 and 1/3 cups milk
¼ cup water
1 package dry yeast
4 cups of flour
1 and ¼ cups Vermont Maple Syrup
Place sugar, salt, and shortening in large mixing bowl. Scald milk and poor into bowl. Cool to lukewarm. Dissolve yeast in ¼ cup warm (not hot) water. Add to milk mixture. Add 4 cups of flour. Knead on floured board . Cover and let rise in warm place until double in bulk. Punch down. (You can use a breadmaker on dough setting until this point). Butter bottom of 9”x13” baking pan. Pour Vermont maple syrup to cover bottom of pan. Divide dough into 24 equal parts and shape into balls. Place in pan on maple syrup. Let rise until double in bulk. Bake in preheated 350 degree oven for 20-25 minutes.
