Ingredients
2 packages (1/4 ounce each) active dry yeast1/4 cup warm water (110° to 115°)2 cups warm whole milk (110° to 115°)2 tablespoons sugar1 tablespoon shortening2 teaspoons salt6-1/4 to 6-1/2 cups all-purpose flour1/2 cup butter, melted1 tablespoon dried parsley flakes2 teaspoons garlic powder
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt and 2 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. Turn out on a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into fourths. Divide each portion into 12 pieces. In a shallow bowl, combine the butter, parsley and garlic powder. Shape each piece into a ball; dip in the butter mixture. Place in 2 greased 9x5-in. loaf pans. Pour any remaining butter mixture over dough. Cover and let rise until doubled, about 30 minutes.
Bake at 375° until golden brown, 35-40 minutes. Cool for 10 minutes. Remove from pans to wire racks. Serve warm.
