2 (.25 ounce each) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
1 1/2 cups warm milk (110 to 115 degrees )
1/2 cup sugar
1 egg
1/4 cup shortening
2 teaspoons salt
5-1/2 cups all-purpose flour
In a mixing bowl, dissolve yeast in water. Beat in milk, sugar, egg, shortening and salt and 2 cups of flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.
Roll into 90 balls; place three balls each in greased muffin cups.
Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 12-14 minutes or until golden brown. Cool on wire racks.
Makes 30 rolls.
