8 egg yolks
1 c. sugar
8 c. flour
2 c. scalded milk
1/2 lb. butter
4 tbsp. shortening
1 cake yeast

Beat eggs and sugar. Melt butter and shortening in hot milk. Save 1/2 cup milk for yeast. Add flour, milk, yeast and mix well with ands until dough leaves hands. Refrigerate overnight. In morning divide into 8 balls and let raise for 1 hour. Roll out, spread with filling and roll up. Bake at 350 degrees until brown about 45 minutes. Yield 8 rolls.