---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads
       Yield: 36 servings
       6 c  Flour
     1/2 c  Sugar
       3 ts Salt
       2    Egg whites
       2 pk Yeast
   2 1/4 c  Warm water, 110 degrees
   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 (DON'T overknead and add only enough flour to
   keep dough from sticking) and let rise 1-1/2 hours, or
   until doubled in size.
   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 degree 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 cups 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 add'l water into
   the bread pan during the early stages of the knead
   cycle 'til the dough “looks right”.