1. In a large mixing bowl, dissolve yeast in water and sugar. Let stand for 10 minutes until doubled in size. Add evaporated milk, shortening, eggs, salt and 3 cups (750 mL) flour.
2. Beat on medium speed for 2 minutes. Stir in just enough flour to form a soft dough. Mixture will be sticky. Do not knead. Cover and refrigerate overnight.
3. Grease 20 muffin cups.
4. Remove from fridge. Punch dough down. Turn onto a lightly floured surface; divide into 20 portions about 2 oz (56 g) each. Divide each portion in half and shape into balls. Place 2 balls side by side in each muffin cup.
5. Lightly cover with plastic wrap or a dish towel and let rise in a warm place until doubled in size, about 1 hour.
6. Preheat oven to 375ºF (190ºC).
7. Bake 12-15 minutes until golden brown. Remove from cups onto wire racks to cool.
Variations
8. Mix in 2 tbsp (30 mL) chopped fresh rosemary and 1 tbsp (15 mL) chopped garlic when making the dough.
9. Add 1 cup (250 mL) grated Ivanhoe® Old Sharpe Cheddar when making the dough.
10. Brush tops of rolls with beaten egg. Sprinkle pumpkin and sunflower seeds on dough in muffin cups (any kinds of seeds will work).
11. Try braiding or twisting instead of forming into balls.