Proof the yeast by placing it in warm milk and let it sit for 5 minutes until bubbly.

In a large bowl, mix the sugar, shortening (Crisco), salt, and eggs until creamy.

Add the proofed yeast and milk mixture to the creamy mixture.

Gradually stir in the flour, a bit at a time, until a dough forms.

Knead the dough for 5 minutes until it becomes elastic.

Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 1/2 hours.

Once doubled, break off small pieces of dough, about 1 inch round.

Place 3 dough balls each into greased muffin tins.

Cover the muffin tins and let the dough rise again until doubled, about 1 hour.

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Bake the rolls in the preheated oven for 20 minutes, or until golden brown.

Remove the rolls from the muffin tins and let them cool on a wire rack before serving.