Here is the recipe for the Never Fail Rolls from your great grandmother, Ella Ravenscraft. It probably came from her mother.
1 cup of milk
½ cup butter
¾ cup of sugar
~ 1cup very warm water
2 packages of dry yeast
2 teaspoons sugar
1 teaspoon of salt
4 ½ to 5 cups of flour
Add milk, butter and ¾ cup sugar in a saucepan and heat on stove until butter is melted. Set aside and cool slightly.
In a small bowl or cup, add about 1 cup (a little less or a little more) of very warm water. Don’t get the water too hot or your yeast will not rise. Pour 2 packages of dry yeast and 2 teaspoons of sugar in the bowl and stir to dissolve. Yeast should rise and double in size.
In a mixer, add 2 eggs, salt and milk mixture and beat slightly. When the yeast has raised enough, add to egg and milk mixture, blend and start adding the flour. The dough should have a dull finish to it, not a glossy one. If it feels too wet (or too sticky) just add a little more flour.
Turn the dough out on to a floured surface and knead for a few minutes, then put in a well-greased extra large bowl to rise. Sprinkle the top of the dough with flour so the dough won’t dry out. Cover with cloth and put somewhere warm to rise. You can warm your oven to 250 degrees for a few minutes, then turn off and raise your dough in the oven. Keep dough away from drafts.
It usually takes about one hour to rise, then punch down and knead a bit, adding flour as needed. Just enough flour so your hands don’t stick to dough. Let dough rise two times, then turn out on a floured surface and knead again. For clover leaf rolls, make 3 small balls and put in each cup of a greased muffin pan or divide dough into two pieces and put into greased loaf pans for bread. Let the dough in the muffin or loaf pans rise for about 45 minutes to an hour and then bake at 350 degrees until the bread is golden brown. It will take 4-5 hours to make these rolls.