1 pkg. active dry yeast
3/4 c. warm water (105-115 degrees)
3/4 c. lukewarm milk (scalded then cooled)
1/4 c. sugar
2 1/4 tsp. salt
1/4 c. shortening
4 1/2 c. all purpose flour

Dissolve yeast in warm water. Stir in milk, sugar, salt, shortening and 2 1/2 cups of the flour. Beat until smooth. Mix in remaining flour to form soft dough.

Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours.

Punch down dough; turn onto lightly floured board and divide into 24 equal pieces. Shape each piece into smooth ball. Place in greased muffin cups or about 3" apart on greased baking sheet. Cover; let rise until almost double, about 45 minutes.

Heat oven to 275 degrees. Bake 20 to 30 minutes (do not allow rolls to brown). Remove from pans and cool at room temperature.

Place rolls in plastic bags or wrap in plastic wrap or aluminum foil. Store in refrigerator several days or freeze. At serving time, brown rolls in 400 degree oven for 7 to 10 minutes. 2 dozen rolls.

If using self rising flour, omit salt.