ROLLS:

4 1/2 - 5 c. flour
2 pkgs. active dry yeast
1 c. milk
1/2 c. shortening
2 tsp. salt
3 eggs

In large mixing bowl, combine 2 cups flour and the yeast. In saucepan, heat milk, sugar, shortening and salt just until warm (115-120 degrees), stirring constantly to melt shortening. Add to dry mixture in mixing bowl. Add eggs. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a moderately stiff dough. Turn out on lightly floured surface; knead until smooth and elastic, 5 to 8 minutes. Shape into a ball, cover and let rest 20 minutes. Punch down and shape dough into small balls with ham mixture in center. Place rolls in prepared pans. Brush with melted butter. Cover with oiled, waxed paper, then with clear plastic wrap. Refrigerate 2 to 24 hours.

HAM MIXTURE:

2 c. finely chopped or ground ham
4 oz. shredded Mozzarella cheese
1/4 c. finely chopped onion
1/4 c. butter, very soft

Mix all ingredients together blending well. Wrap small amount of ham mixture inside each roll. When ready to bake, remove rolls from refrigerator, uncover, and let stand 20 minutes. Just before baking, puncture any surface bubbles with a greased toothpick. Bake at 375 degrees 12 to 15 minutes. Delicious for appetizer or main course. Freezes well.