1 c. sweet milk
1 c. water
2 1/2 c. flour
1 tsp. salt
1 cake yeast
2/3 c. sugar
1/2 c. lard
2 egg whites

Scald milk and add cold water, flour, salt and yeast. Beat thoroughly and let rise until light, about 2 1/2 hours. Cream 2/3 cup sugar with 1/2 cup lard, add 2 egg whites, unbeaten. Add to first mixture enough flour to make a soft dough, 4 1/2 or 5 cups. Let raise again. Put in greased muffin pans. Let raise about 1 hour and bake from 25-30 minutes.