Sixty Heavenly Dinner Rolls

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Sixty Heavenly Dinner Rolls

2 (1/4 ounce) packages active dry yeast

1/4 cup warm water (110 degrees F to 115 degrees F)

4 cups warm milk (110 degrees F to 115 degrees F)

1 cup granulated sugar

1 cup shortening

7 to 7 1/2 cups flour, divided

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Melted butter or margarine (optional)

In a mixing bowl, dissolve yeast in water. Add milk, sugar,

shortening and 4

cups flour; beat until smooth. Cover and let rise in a warm place for

2 hours.

Add baking powder, baking soda, salt and enough remaining flour to

form a

soft, slightly sticky dough. Cover and refrigerate until ready to

use.

Turn onto a heavily floured surface; pat to 1/2-inch thickness. Cut

with a

biscuit cutter or drop by 1/4 cupsful onto greased baking sheets.

Cover and let

rise until nearly doubled, about 30 minutes.

Bake at 350 degrees F for 10 to 15 minutes or until lightly browned.

Brush

tops with butter if desired. Dough may be refrigerated up to 3 days.

Punch down

each day.

Yields about 5 dozen.