3 ½ cups flour
1 pkg. Active dry yeast
1 ¼ cups milk
¼ cup sugar
¼ cup shortening
1 tsp. salt
1 egg
In large mixer bowl, combine 2 cups of the flour and the yeast. In saucepan, heat milk, sugar, salt and shortening just until warm, stirring occasionally to melt the shortening. Add to dry ingredients in mixer bowl. Add egg. Beat at low speed for ½ minute, scraping sides of bowl. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a soft dough. Place dough in greased bowl, turning once to grease top also. Cover and let rise until double (1 ½ to 2 hours). Turn onto lightly floured surface, shape into rolls. Place on greased baking sheet or in muffin pans. Cover and let rise until double (30 to 45 minutes). Bake at 325 degrees for 15 minutes. Do not brown. Remove from pan; cool. Wrap in foil and freeze.
Before serving:
Thaw rolls in foil at room temperature for 10 to 15 minutes. Unwrap, bake at 450 degrees until golden brown (5 to 10 minutes). Makes 24 rolls.