One of our daughters was a 4-H Reserve Champion several years ago with this yeast roll recipe. It remains a favorite at our house and is still called Reserve Champion Yeast Rolls in my recipe box! Although fresh yeast rolls add some extra effort to the meal, they certainly do help make the dinner a special one.

YEAST ROLLS

• Soften yeast in warm water.
• Pour milk over shortening, sugar, and salt. Stir until shortening is melted. When milk mixture is lukewarm, add yeast, eggs and 2 cups flour. Beat thoroughly. Add remaining flour or enough to make the dough easy to handle.
• Turn dough out onto a well floured board and knead, working in additional flour only if needed to keep the dough from sticking. Knead until light and elastic.
• Round up into a ball, and place in a warm, greased bowl, turning dough over once to bring greased side up. Cover with wax paper and a damp cloth.
• Let the dough rise in a warm place for 1 1/2 hours. Punch down and shape into balls. Place rolls in a greased pan. Let rise until double in size (about one hour or until it doesn't spring back when lightly touched.
• Bake at 400 degrees for about 20 minutes.
  Makes about 28 rolls. This recipe may be cut in half with no noticeable problems. Also, the rolls may be made up and refrigerated for several hours before the last rising, but be sure to allow extra time for them to rise before baking.