3 pkgs. active yeast
1 1/4 c. warm water
1 1/4 c. lukewarm milk, scalded
13 1/2 c. flour
3/4 c. sugar
6 3/4 tsp. salt
3/4 c. shortening

Dissolve yeast in warm water. Stir in milk, sugar, salt, shortening and 2 1/2 cups flour. Beat until smooth. Mix in remaining flour to form soft dough.

Turn dough onto lightly floured board; knead until smooth and elastic. About 5 minutes. Place in greased bowl; turn greased side up. Cover let rise in warm place until doubled about 1 1/2 hours.

Punch down dough, turn onto lightly floured board and divide into 24 equal pieces. Shape each piece into smooth balls. Place in greased muffin cups or about 3 inches apart on greased baking sheets. Cover let rise until almost double. About 45 minutes.

Heat oven to 275 degrees. Bake 20 to 30 minutes do not allow rolls to brown. Remove from pans and cool at room temperature.

Place rolls in plastic bags or wrap in plastic wrap or aluminum foil. Store in refrigerator several days or freeze. At serving time brown thawed rolls in 400 degree oven for 7 to 10 minutes. Makes 6 dozen rolls.