Pillow-Soft Dinner Rolls

I was shocked at how good these rolls are. Usually when I make homemade bread it is pretty dense and only good right after I cook it. These rolls are very fluffy and are good even after they cool down.

• 4-1/2 teaspoons active dry yeast
• 1/2 cup warm water (110-115 degrees)*
• 2 cups warm milk (110-115 degrees)
• 6 tablespoons shortening
• 2 eggs
• 1/4 cup sugar
• 1 1/2 teaspoons salt
• 7 to 7 1/2 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. add the milk shortening, eggs, sugar, salt and 3 cups of flour; beat 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**. Add additional flour as you knead so that dough doesn't stick to your fingers, if needed. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place untiol doubled, about 1 hour.

Punch dough down. turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees for 20-25 minutes or until golden brown***. Remove to cool. Yield 2 dozen.

* Water warmer than this will kill the yeast and bread will not raise.
**Make sure your knead for the full time. Dough should look very smooth when finished.
***For extra yumminess, brush melted butter over the rolls.