Ingredients
2 packages (1/4 ounce each) active dry yeast1 cup warm water (110° to 115°)2 cups warm 2% milk (110° to 115°)1/2 cup shortening1/4 cup sugar3 teaspoons salt10 cups all-purpose flour
Preparation
In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, shortening, sugar, salt, yeast mixture and 2-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough.
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch down dough. Turn onto a lightly floured surface; divide and shape into 48 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 20 minutes.
Preheat oven to 375°. Bake until golden brown, 12-15 minutes.
