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4 1/2 tsp. active dry yeast
1/2 c. warm water (110 degrees to 115 degrees)
2 c. warm milk (110 degrees to 115 degrees)
6 Tbsp. shortening
2 eggs
1/4 c. sugar
1 1/2 tsp. salt
7 to 7 1/2 c. all-purpose flour

In a large mixing 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 to
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-inches apart on greased baking sheets. Cover and let rise
until doubled, about 30 minutes. Bake at 350 degrees for 20 to 25 minutes
or until golden brown. Remove to wire racks. Yields 2 dozen.

I brush tops of rolls with beaten egg before baking to give a
shiny golden appearance.

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