Big-Batch Dinner Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 2 cups warm 2% milk (110u0b0 to 115u0b0)
• 1/2 cup shortening
• 1/4 cup sugar
• 3 teaspoons salt
• 10 cups all-purpose flour

1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, shortening, sugar, salt, yeast mixture and 2-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 48 balls. Place 2 in. apart on greased
4. . Cover with kitchen towels; let rise in a warm place until doubled, about 20 minutes.
5. Preheat oven to 375u0b0. Bake until golden brown, 12-15 minutes.
6. Partially bake rolls at 325u0b0 for 10 minutes. Freeze cooled partially baked rolls in an airtight container. To use, bake frozen rolls on greased
7. at 375u0b0 for 12-15 minutes or until golden brown.

active dry yeast, warm water, milk, shortening, sugar, salt, flour

Taken from www.tasteofhome.com/recipes/big-batch-dinner-rolls/ (may not work)