Soak yeast in warm water for 5 minutes. Pour milk over sugar and salt in

bowl.

Stir

until dissolved. Beat in shortening, eggs, 1 cup flour and yeast

mixture. Add remaining flour to make a soft dough. When dough leaves

sides of bowl, turn out onto lightly floured board. Knead until dough be-

comes smooth and elastic. Place in lightly greased bowl and grease top of

dough. Cover with waxed paper and a damp cloth. Shape dough directly

from refrigerator into the desired number of rolls and place on greased bak-

ing sheet or muffin cups. Return balance to refrigerator. Cover and let rise

in warm place (80 - 85 degrees) until light (1 1.2-2 - hours). Yield 4 dozen

rolls.