Big-Batch Dinner Rolls

Directions

1. 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. 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. 3
   Punch down dough. Turn onto a lightly floured surface; divide and shape into 48 balls. Place 2 in. apart on greased
4. 4
   . Cover with kitchen towels; let rise in a warm place until doubled, about 20 minutes.
5. 5
   Preheat oven to 375°. Bake until golden brown, 12-15 minutes.
6. 6
   Partially bake rolls at 325° for 10 minutes. Freeze cooled partially baked rolls in an airtight container. To use, bake frozen rolls on greased
7. 7
   at 375° for 12-15 minutes or until golden brown.