PILLOW-SOFT DINNER ROLLS

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

In a large mixing bowl, dissolve yeast in warm water.

Add the milk, shortening, eggs, sugar, salt and 3 cups 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 (dough will be sticky). 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 24 pieces. Shape each into a roll. Place 2-inches apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove to wire racks.

Makes 24 rolls
Source: This recipe came from an old church cookbook