4 1/2 to 4 3/4 c. all-purpose flour
1 pkg. active dry yeast
1 c. milk
1/3 c. sugar
1/3 c. shortening, butter
1/2 tsp. salt
2 eggs

Combine 2 cups of the flour and the yeast. Heat and stir the milk, sugar, shortening and salt until warm (120 to 130 degrees) and shortening almost melts. Add to flour mixture along with the eggs. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic, 6-8 minutes total. Let dough rest 10 minutes to proof. Roll into balls and place in lightly greased pan. Cover and let rise 1 hour in a warm place. Bake at 375 degrees for 10 minutes or until done. Makes 24-32 rolls.