1 pkg. dry yeast
2 tbsp. shortening
1 c. milk (scalded - cool to lukewarm)
1 1/2 tsp. salt
2 tbsp. sugar
3 c. flour, sifted Mix dry yeast to flour and set aside. Cream shortening, salt and sugar. Add 1/2 flour mixture alternately with lukewarm milk. Beat until smooth, add remaining flour and knead until smooth. Place in greased bowl, let rise until double in bulk. Divide dough into ball size and let set for 10 minutes. Roll into a rope about 10 to 12 inches long. Cut into 1/2 inch pieces, place on greased cookie sheet. Let rise until double in size. Bake at 375 degrees for 10 minutes until lightly browned. FILLINGS: Before serving sprinkle bread balls lightly with boiling water, add poppyseed filling or sauerkraut or nuts. POPPYSEED FILLING: 1 can solo poppyseed -- add a little milk if the paste is too thick. SAUERKRAUT: Wash and drain sauerkraut, fry in butter until golden brown. Sprinkle over the balls. | 
