PREPARATION:

1. Combine milk and shortening in small saucepan. Heat over low heat until temperature reaches 120° to 130°F. (Shortening does not need to melt completely.) Combine 1-1/2 cups flour, sugar, yeast and salt in large bowl. Gradually beat milk mixture into flour mixture with electric mixer at low speed. Beat in eggs and 1 cup flour. Increase speed to medium; beat 2 minutes. Stir in enough additional flour, about 1-1/4 cups, with wooden spoon to make soft dough.
2. Turn out dough onto lightly floured surface. Knead about 10 minutes, adding enough remaining flour to make smooth and elastic dough. Shape dough into ball; place in large, lightly greased bowl. Turn dough over so top is greased. Cover with towel; let rise in warm place 1 hour or until doubled in bulk.
3. Punch down dough. Knead on lightly floured surface 1 minute. Cover with towel; let rest 10 minutes. Grease 2 (8-inch) square baking pans. Cut dough in half. Cut one half into 12 pieces, keeping remaining half covered with towel. Shape pieces into balls; place in rows in 1 prepared pan. Repeat with remaining dough. Cover pans with towels; let rise in warm place 30 minutes or until doubled in bulk.
4. Preheat oven to 375°F. Bake 15 to 20 minutes or until golden brown. Remove immediately from pans. Cool on wire racks. Serve warm.