2 pkgs. yeast
1 1/2 c. warm milk
1/2 c. sugar
1/2 c. Crisco oil
1 egg, slightly beaten
1 1/4 tsp. salt
4 3/4 c. bread flour (Pillsbury)

Dissolve yeast in 1/2 cup warm milk in a large bowl. Let stand 5 minutes. Add sugar, salt, egg, oil and rest of warm milk. Add gradually 1/2 of the flour, using mixer at low speed until smooth. Stir in the remaining flour, a little at a time. Roll dough in a little flour and knead until smooth.

Place dough in a greased bowl, turning it over to grease top. Cover with damp cloth and let rise in warm place for an hour or until double in bulk. Punch down. Then let dough rest for about 10 to 15 minutes. Place dough on lightly floured surface and knead until smooth.

Grease muffin pans with Crisco. Shape dough into 1 inch balls and place 3 balls in each muffin cup. Let rise in warm place for an hour or until double in size. Bake at 350 degrees for about 20 minutes. Yield 24 rolls.