3 DOZEN:

1/4 c. warm water
1 tbsp. or 1/16 c. yeast
1 tbsp. or 1/16 c. sugar
5 c. flour
1/4 c. plus 1 tbsp. dry milk
1/4 c. plus 3 tbsp. sugar
1 1/2 tbsp. salt
1/4 c. plus 2 tbsp. shortening
2 c. warm water

12 DOZEN:

1 c. warm water
1/4 c. yeast
1/4 c. sugar
20 c. flour
2 1/4 c. dry milk
1 3/4 c. sugar
6 tbsp. salt
1 1/2 c. shortening
8 c. warm water

Mix yeast in warm water. Add first amount of sugar. Mix dry ingredients thoroughly. Add shortening and warm water to flour mixture and blend well. Add yeast mixture to other ingredients and beat well. Shape dough into balls and let rise in warm place until double in bulk. Roll out, cut rolls on floured board or butter hands and pinch off dough and shape into bubble rolls. Place on greased baking sheet, let rolls rise to double in bulk, about 45 minutes. Bake at 400 degrees for 15 to 20 minutes or until evenly browned.