2 c. milk
1/2 c. shortening
1/2 c. sugar
1 pkg. dry yeast
5 c. all-purpose flour, divided
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 tbsp. butter, softened

Combine first 3 ingredients in a saucepan; heat until shortening melts. Cool to 105 to 115 degrees. Place yeast in a large bowl; add milk mixture and let stand 5 minutes. Stir in 3 cups flour. Cover and let stand at room temperature 1 1/2 hours. Add remaining 2 cups flour, baking powder, soda and salt, stirring well. Cover tightly, and refrigerate 8 hours or up to 5 days.

Punch dough down; shape into 36 (1 1/2 inch) balls. Place dough balls 2 inches apart on lightly greased baking sheets.

Cover and let rise in a warm place (85 degrees), free from drafts, 25 minutes or until dough is doubled in bulk. Bake at 375 degrees for 10 to 12 minutes or until golden.

Makes 3 dozen rolls.