Ingredients
2 packages (1/4 ounce each) active dry yeast1 cup warm water (110° to 115°)1-1/2 cups warm 2% milk (110° to 115°)1/3 cup sugar1/3 cup shortening1 large egg, room temperature2 teaspoons salt7 to 8 cups all-purpose flour
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, egg, salt and 3 cups flour. Beat on medium speed until mixture has a spongy texture. Let stand for 10 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, 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. Turn onto a lightly floured surface; divide into 3 portions. Let rest for 5 minutes. Divide each portion into 36 pieces. Shape each piece into a ball; place 3 balls in each greased muffin cup.
Cover and let rise until almost doubled, about 30 minutes. Bake at 375° until golden brown, 12-15 minutes. Remove from pans to wire racks. Serve warm.
