1/2 c. sugar
2 cakes yeast
1 1/2 c. water
1 c. scalded milk
3 tsp. salt
2 eggs
7 c. all-purpose flour
5 tbsp. melted & cooled shortening

Blend sugar and yeast with 1/4 cup warm water. Put milk in bowl and add rest of water. Cool to lukewarm. Add salt, eggs and yeast mixture. Sift flour, measure. Add 4 cups flour and beat. Add shortening and beat. Add 2 cups flour and beat. Add remaining flour and knead dough on board.

Place in greased bowl; cover and put in warm place to rise. Allow to double in bulk. Punch down once and let rise again. Shape as desired. Place in greased pans and let stand until light. Bake in hot oven for 15-20 minutes. May be used as tea rolls, parkerhouse rolls, buns, clover leaf, cinnamon or pecan rolls.