1 pkg. active yeast
3/4 c. warm water
3/4 c. lukewarm milk (scalded then cooled)
1/4 c. sugar
1 1/4 tsp. salt
1/4 c. shortening
4 1/2 c. flour

Dissolve yeast in warm water. Stir in milk, sugar, salt and shortening. Add 2 1/2 cups flour. Beat until smooth. Mix in remaining flour to form a soft dough. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes.

Place in greased bowl. Turn greased side up. Cover and let rise in warm place until dough has doubled in size (about 1 1/2 hours). Punch dough down. Pinch off 24 smooth balls. Allow to rise in muffin container. Bake in 375 degree oven until lightly brown.