In a large mixing bowl, mix 2 cups of flour and the dry yeast.

In a separate container, combine the milk, shortening, and salt.

Heat the milk mixture until it is warm (115 degrees), stirring constantly.

Add the warm milk mixture to the flour and yeast mixture.

Beat on low speed for 30 seconds, scraping the sides of the bowl.

Beat on high speed for 3 minutes.

By hand, stir in enough of the remaining flour to create a moderately stiff dough.

Knead the dough on a floured surface until smooth.

Place the dough in a greased bowl, turning once to coat.

Cover the bowl and let the dough rise until doubled in size (approximately 40-45 minutes).

Punch down the dough, cover, and let it rest for 10 minutes.

Divide the dough into 12 equal portions and form into balls about 1 1/2 inches in diameter.

Place the dough balls on ungreased baking sheets and roll each into a 4-inch circle.

Bake in a preheated oven at 400 degrees Fahrenheit until puffed, about 7 to 9 minutes.

Cool the baked bread on a cloth-covered surface.