Big Batch Dinner Rolls

(Courtesy of Taste of Home)

Ingredients:
2 pkgs. (1/4 oz. each) active dry yeast
1 c. warm water (110-115 degrees)
2 c. warm 2% milk (110-115 degrees)
1/2 c. shortening
1/4 c. sugar
3 tsp. salt
10 c. all-purpose flour

Directions:
In a small bowl, dissolve yeast in warm water.  In a large bowl, combine milk, shortening, sugar, salt, yeast mixture and 2 1/2 c. flour; beat on medium speed until smooth.  Stir in enough remaining flour to form a stiff dough.

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 with plastic wrap and let rise in a warm place until doubled, about 1 1/2 hours.

Punch down dough.  Turn onto a lightly floured surface; divide and shape into 48 balls.  Place 2 inches apart on greased baking sheets.  Cover with kitchen towels; let rise in a warm place until doubled in size, about 20 minutes.

Preheat oven to 375 degrees.  Bake 12-15 minutes or until golden brown.

Freeze option: partially bake rolls at 325 degrees for 10 minutes.  Freeze partially baked rolls in resealable plastic freezer bags.  To use, bake frozen rolls on greased baking sheets at 375 degrees for 12-15 minutes or until golden brown.

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