Ingredients
4-1/2 teaspoons active dry yeast1/2 cup warm water (110° to 115°)2 cups warm 2% milk (110° to 115°)6 tablespoons shortening2 large eggs, room temperature1/4 cup sugar1-1/2 teaspoons salt7 to 7-1/2 cups all-purpose flour
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Remove to wire racks.
