|Milk||1 1⁄4 Cup (20 tbs)|
|Vegetable shortening||1⁄2 Cup (8 tbs)|
|All purpose flour||4 1⁄4 Cup (68 tbs), divided|
|Sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast packages||2|
Heat milk and shortening in saucepan over low heat until mixture is 120° to 130°F. (Shortening does not need to melt completely.) Mix 1-1/2 cups flour, sugar, yeast and salt in bowl; set aside. Gradually beat milk mixture into flour mixture with electric mixer at low speed. Increase speed to medium; scrape down side of bowl once. Reduce speed to low. Beat in eggs and 1 cup flour. Increase speed to medium and beat 2 minutes; scrape down side of bowl once. Stir in additional flour, about 1-1/4 cups to make soft dough.
Turn out dough onto lightly floured surface; flatten slightly. Knead 5 minutes or until smooth and elastic, gradually adding remaining flour to prevent sticking, if necessary. Shape dough into ball; place in large, lightly greased bowl. Turn dough over so top is greased. Cover with towel; let rise in warm place 1 hour or until doubled in bulk.
Punch down dough. Knead on lightly floured surface 1 minute. Cover with towel; let rest 10 minutes. Grease two 8-inch square pans. Cut dough in half. Cut one half into 12 pieces, keeping remaining half covered with towel. Shape pieces into balls; place in rows in 1 prepared pan. Repeat with remaining dough. Cover pans with towels; let rise in warm place 30 minutes or until doubled in bulk.
Preheat oven to 375°F. Bake 15 to 20 minutes or until golden brown. Remove immediately from pans. Cool on wire racks. Serve warm.