If there's one thing I've learned in living with Grams (beside how not to behave at funerals), it's patience. Grams always says the best things in life are worth waiting for - and as an example, she taught me how to make these rolls…which is a good thing considering my mother's definition of "dining in" in New York was ordering Chinese. So, aside from stuffing… and creamed onions (which I never knew existed till last year's Thanksgiving with Grams), here's what I've learned is the most important side dish at any Thanksgiving…

INGREDIENTS:

• 1 package active dry yeast
• 1/4 cup warm water
• 1 cup milk, scalded
• 1/4 cup sugar
• 1/4 cup shortening
• 1 tsp. salt
• 3 1/2 cups sifted all-purpose flour
• 1 egg

DIRECTIONS: Preheat oven to 400 degrees.

Soften yeast in warm water. Combine scalded milk in pan with sugar, shortening and salt. Cool to lukewarm. Add 1 ½ cups flour - beat well. Beat in yeast and egg. Gradually add remaining flour to form a soft dough. Knead repeatedly for 8-10 minutes. Place in greased bowl turning once to grease surface of dough. Cover with something like a clean warm dishtowel, and let rise until dough has doubled in size (1 ½ to 2 hours). Turn out onto floured board and shape as desired. (see below) Cover and let rise again until doubled (about 45 minutes).

Bake on greased cookie sheet 12-15 minutes.

FOR CRESCENT SHAPED ROLLS…

Divide dough in half. Roll one half into a circle so that it resembles a pie crust. Brush with melted butter or margarine. Cut into 12 wedges (like small pie pieces), then roll each piece up, from the wide end to the narrow end. Bend into a crescent shape on the pan.