1 cake yeast (or 1 pkg. yeast)
3 c. milk, scalded
1 c. shortening
1 tbsp. sugar
1 tbsp. salt
Flour

Soften and dissolve yeast in a little warm water. Let stand 5 minutes. Pour scalded milk over shortening to dissolve, cool to lukewarm. Add yeast, salt and sugar. Stir in enough flour to make a firm, elastic dough. Knead and let rise until double. Knead down and let rise again. Pinch off balls of dough about the size of ping pong balls until half is used. Place in greased pan as you make the balls, placing about 1 to 1 1/4 inches apart. Pinch off slightly smaller balls from remaining dough and place on board or cookie sheet. When balls have not quite doubled in size, place smaller ones on top of ones in pans and bake at about 375 to 400 degrees until browned and done. Someone told me to brush tops of bottom balls before putting others on top with raw egg whites and they would not fall off as easily. These are good hot or cold and keep for several days (if you hide them).