1 c. milk
5 tbsp. sugar
1 tbsp. salt
1 cake fresh yeast or 1 tbsp. dry yeast
1 c. lukewarm water
6 c. sifted flour
6 tbsp. melted shortening

Scald milk, add sugar, salt and shortening; cool. Dissolve yeast in lukewarm water and add to milk. Add 3 cups flour and beat until smooth. Add remaining flour or enough to make easily handled dough. Knead until smooth. Place in greased bowl.

Cover. Let rise in warm place until double, about 1 1/2 hours. Roll out to 3/8 inch thick. Cut with 2 1/2 inch biscuit cutter. Crease through center with knife. Brush with butter; fold and place close together in pan that is well greased. Let rise 1 hour. Bake at 425 degrees for 20 minutes. About 4 dozen.