6 T sugar
6 T shortening
2 t salt
1 cup warmed milk (or 1 cup warm water mixed with 1/3c+3T powdered milk)
1 cup warm water
2 T yeast
2 1/2 cups wheat flour
1 1/2-2 1/2 c white flour
Cream sugar, shortening and salt. In a liquid measuring cup warm the milk to 120*, then add to shortening mixture. In liquid measuring cup warm the water to 120* and add 2 T yeast and let dissolve. Once the yeast is dissolved add water to the mixing bowl and mix slightly with the shortening mixture. Add the wheat flour and 1/2 cup of white flour. Mix well. Add enough remaining white flour to form a soft dough. Place in lightly greased bowl and let raise until doubled.
Shape as desired. These are rolls that easily pull apart. To do this, grease a muffin tin. Roll 3 small balls to fit in each spot. (This picture shows them after they have raised a bit. The balls were smaller when I had JUST rolled them.)
These ones are fun because you can just pull them apart and enjoy! 
Of course, a good 'ole round roll works GREAT for leftover turkey salad sandwhiches! I made some of both. We'll have the pullaparts with our Thanksgiving dinner. And when we finally feel like eating again later that evening we'll have leftovers on the round ones!
I will never understand why my rolls don't look just like Gramma's! I mean, yah, they still look good...but there's just SOMETHING about a Gramma's cooking...
