1 pkg. active dry yeast
1/4 c. water (105-115 degrees)
1/3 c. shortening, melted and cooled
1/4 c. sugar
1 tsp. salt
3/4 c. milk, scaled and cooled to 105-115 degrees
2 eggs
3 1/2 c. flour

Dissolve yeast in warm water in large mixing bowl. Stir in shortening, sugar, salt, milk, and eggs. Whisk until blended. Gradually add flour, at first add 1 cup and beat well; then, keeping batter smooth and satiny, add remaining flour. Turn onto oiled surface. Dough should be smooth and workable. If not, add 1/4 cup more flour to make it stiff enough to handle. Divide into 3 parts. Divide each of 3 parts into 6 portions. Shape each portion into round ball and place in greased muffin tin. Cover and let stand 1 - 1 1/2 hours until doubled. Bake at 400 degrees for 10-15 minutes or until golden brown.