---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Minnie And Aunt Pete's Yeast Rolls
 Categories: Breads, Rolls
      Yield: 36 Rolls
 
      6 c  Flour
    1/2 c  Sugar
      3 ts Salt
      2    Egg whites
      2    Pkg yeast
  2 1/4 c  Water; warm (110°F)
 
  Cut shortening into flour, salt, and sugar. Dissolve yeast in warm
  water and add to flour mixture, then add egg whites. Mix together,
  knead until smooth and elastic and let rise 1-1/2 hours, or until
  doubled in size. Don't over-knead and add only enough flour to keep
  dough from sticking.
  
  Punch dough down, roll out on a lightly floured surface, shape into
  rolls and place in greased muffin tins. Let rise until doubled in
  size and bake in a 375°F oven 10 to 12 minutes or until brown.
  
  Note:

  These rolls can also be frozen on cookie sheets and placed in
  zip-loc freezer bags for up to 4 weeks after they have been shaped
  before the second rising. Take out of freezer at least 3 hours
  before baking, place in greased tin and let thaw and rise until
  doubled in size.
  
  Source:

  My beloved, albeit eccentric, grandmother and great aunt, who
  married and then built their houses side-by-side and remained
  culinary collaborators, to their family's benefit, all their lives.

  Deb's notes:

  These are an old family favorite and they're quite flexible. It's
  pretty hard to mess 'em up. They work as well for breakfast with
  jam or honey as they do with with dinner. Sometimes I substitute
  whole wheat flour for up to half the bread flour called for.
  
  I've successfully halved the recipe (3 c bread flour, 1 pkg yeast
  or about 1-1/2 ts bulk) in my Hitachi ABM--but, but, but--I _don't_
  add the full amount of water at once. Rather, I start out with
  about 7/8 cup and then dribble enough more water into the bread pan
  during the early stages of the knead cycle until the dough
  "looks right".
 
-----