YIELD Makes 24 rolls
INGREDIENTS
1‑1/4 cups milk 1/2 cup shortening 3‑3/4 to 4-1/4 cups all-purpose flour, divided 1/4 cup sugar 2 packages (1/4 ounce each) active dry yeast 1 teaspoon salt 2 eggsPREPARATION:
- Combine milk and shortening in small saucepan. Heat over low heat until temperature reaches 120° to 130°F. (Shortening does not need to melt completely.) Combine 1-1/2 cups flour, sugar, yeast and salt in large bowl. Gradually beat milk mixture into flour mixture with electric mixer at low speed. Beat in eggs and 1 cup flour. Increase speed to medium; beat 2 minutes. Stir in enough additional flour, about 1-1/4 cups, with wooden spoon to make soft dough.
- Turn out dough onto lightly floured surface. Knead about 10 minutes, adding enough remaining flour to make smooth and elastic dough. Shape dough into ball; place in large, lightly greased bowl. Turn dough over so top is greased. Cover with towel; let rise in warm place 1 hour or until doubled in bulk.
- Punch down dough. Knead on lightly floured surface 1 minute. Cover with towel; let rest 10 minutes. Grease 2 (8-inch) square baking pans. Cut dough in half. Cut one half into 12 pieces, keeping remaining half covered with towel. Shape pieces into balls; place in rows in 1 prepared pan. Repeat with remaining dough. Cover pans with towels; let rise in warm place 30 minutes or until doubled in bulk.
- Preheat oven to 375°F. Bake 15 to 20 minutes or until golden brown. Remove immediately from pans. Cool on wire racks. Serve warm.