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1 pkg. dry yeast
2 Tbsp. warm water (105~ to
115 degrees)
2 c. milk
1/2 c. sugar
1/2 c. shortening
5 to 5 1/2 c. all-purpose
1/2 to 3/4 tsp. salt

Dissolve yeast in warm water in large bowl; let stand 5
minutes. Combine milk, sugar and shortening in saucepan. Cook
until shortening melts. Cool to 105 degrees to 115 degrees. Stir in yeast
mixture; add 2 1/2 cups flour and salt, mixing until well
blended. Stir in remaining flour to make soft dough. Turn out
and knead until smooth and elastic. Place in greased bowl and
cover tightly and refrigerate 8 hours or up to 3 days. Remove
the amount of dough and shape in 1 1/2-inch balls. Put in
greased pans and let rise 1 hour or double. Bake at 375 degrees for
20 minutes. Yields 3 dozen.

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