Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)1 tablespoon plus 1/3 cup sugar, divided1 cup warm 2% milk (110° to 115°)1/3 cup shortening2 eggs1-1/2 teaspoons salt4 to 5 cups all-purpose flour
Preparation
In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight.
Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours.
Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
