Brown and Serve Rolls

4 1/2 c all purpose flour
1/4 c sugar
1 tsp salt
1 package active dry yeast
3/4 c very warm water (120-130 degrees)
3/4 c very warm milk
1/4 c shortening
butter, softened

1. Mix 2 c of flour, the sugar, salt and yeast in a large bowl. Add water, milk, and shortening. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 c at a time, to make dough easy to handle.

2. Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place for about 1 1/2 hour or until double. (Dough is ready if indentation remains when touched.)

3. Punch down dough; turn onto lightly floured surface. Grease 2 square pans, 9X9X2 inches. Dived dough in half. Flatten each half with hands or rolling pin into rectangle, 12 X 9 inches. Cut with floured 3 inch round cutter. Brush each circle with butter. Make crease across each circle, fold so top half slightly overlaps bottom half. Press edges together. Place close together in pans. Brush tops with butter. Cover and let rise 35-40 minutes or until double.

4. Heat oven to 275 degrees. Bake 20-30 minutes or until dry and set but not brown. Remove from pans and cool to room temperature. Place rolls in plastic bags or wrap in plastic wrap or aluminum foil. Store in fridge no longer than 8 days or freezer no longer than 2 months. To serve, heat oven to 400 degres. Heat rolls on ungreased cookie shet 7 to 10 minutes or until brown and hot. To serve immediately, hat oven to 400 degrees. Bake 15-20 minutes or until golden brown. Best served hot!