Norwegian Rolls

Combine the scalded milk, shortening, granulated sugar, and salt in a large bowl and stir until the shortening dissolves. Allow the mixture to cool to lukewarm (approximately 110°F).

Dissolve the dry yeast and ½ teaspoon sugar in a small bowl with 1/4 cup of the lukewarm milk mixture. Let it sit until foamy, about 5 minutes.

Add the yeast mixture and beaten eggs to the cooled milk mixture in the large bowl. Stir until well combined.

Add 6 cups of flour to the wet ingredients and mix until a soft dough forms. Turn the dough out onto a floured surface and knead until smooth and elastic, about 8-10 minutes.

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.

Punch down the risen dough and turn it out onto a floured surface. Divide into 4 equal portions and shape each into a smooth ball.

Roll each ball into a thin circle approximately 8-10 inches in diameter, using the remaining 1 cup of flour as needed to prevent sticking.

Place each circle on a lightly oiled baking sheet or cast iron skillet. Cover and let rise for 15-20 minutes until slightly puffy.

Heat a cast iron skillet or griddle over medium-high heat until hot. Cook each roll for 2-3 minutes per side until golden brown and blistered.

Transfer the cooked rolls to a wire rack and serve warm, optionally brushing with melted butter.