Traditional Mennonite sweet bread rolls.

Scald (heat until almost but not quite boiling) 4 1/2 c soy milk in a pot. Stir in 1/2 c shortening, 2 T sugar and 1 T salt. Set aside to cool to lukewarm.

Dissolve 1 tsp sugar in 1/2 c warm water. Sprinkle 1 T yeast over the water. If some stays dry on top, just give it a little stir. Let rise 10 minutes or so, then add to the warm (not hot) milk mixture, and stir. Add flour gradually, kneading last of flour in. You don’t need to know how much flour to add, as you have to go by the feel of it: dough should be soft and manageable, not too sticky. Knead 10-15 minutes, until gluten has nicely developed.

Grease a bowl and place dough in it, turning to ensure top of dough has light layer of grease. Let rise in a warm place approximately 2 hours, or until doubled in size.

Grease cookie trays with shortening or spray. Punch down dough, then squeeze handfuls of it into bun shapes. Place buns on trays with space between them to allow for rising. Let rise approximately 1 hour or until doubled again. Bake one tray at a time at 375 for 10-15 minutes. Cool on racks.