1 pkg. active dry yeast
1/4 c. warm water, (105 to 115 degrees)
1/3 c. shortening, butter or lard, melted & cooled
1/4 c. sugar
1 tsp. salt
3/4 c. milk, scalded & cooled to 105 to 115 degrees
2 eggs, refrigerator temperature
3 1/2 c. all-purpose flour

Dissolve yeast in the 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 out 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 three parts. Divide each of the 3 parts into 6 portions. Shape each of the portions into a smooth round ball and place into greased muffin tins. (If desired, you may divide each of the individual portions into 3 parts and shape into tiny balls to form cloverleaf rolls.) Cover and let shaped rolls rise 1 to 1 1/2 hours or until more than double. Bake at 400 degrees for 10 to 15 minutes or until golden brown.