2 c. milk
1/2 c. vegetable shortening
1/4 c. lukewarm water
3 eggs, beaten
5 1/2 c. flour
1/4 c. sugar
2 yeast cakes
1/4 tsp. salt
1/4 c. melted butter

Scald milk, shortening and then cool to lukewarm. Soak yeast cakes in warm water with sugar added. In a large bowl combine milk mixture, liquid yeast and eggs. Stir in salt and 4 cups flour. Beat until smooth and glossy. Add remaining flour. Mix well. Cover bowl with cloth and set aside in warm place.

Let dough rise until double in size then punch down. Repeat process and then roll out or pat dough to 1/3 inch thickness on floured board. Cut with biscuit cutter. Dip 1/2 of dough in melted butter, fold over and pinch ends together. Place on greased sheet 1/2 inch apart. Let rise. Bake at 425 degrees for 10 minutes.