They are much better than any store bought muffin we've ever had AND we could have made 5 or 6 batches for the price of one package in the grocery store. These freeze exceptionally well, so you could easily double the batch and keep some in the freezer to have on hand whenever you need them.
1 cup milk
2 tablespoons sugar
1 package active dry yeast (2 1/4 teaspoons if you're buying in bulk)
1 cup warm water (approx. 110 degrees F)
1/4 cup melted shortening
6 cups a.p. flour
1 teaspoon salt
Warm the milk. Mix in sugar until dissolved. Let it cool. In a separate bowl, mix yeast and warm water. Let stand 10 minutes until foamy. Combine the two mixtures with the shortening and half of the flour. Mix until smooth. Add the salt and remainder of the flour and knead to a soft dough. Cover and let rise approximately 1 hour or until doubled in size. Punch down dough and roll out to 1/2 inch thickness. Cut rounds to preferred size*. On a cookie sheet with greased parchment, cover and let rise 30 minutes. Bake at 375 degrees F for 8 minutes on each side.
*We used a 3 inch round cutter and got 17 muffins from a single batch.