2 pkg. yeast
1/2 c. melted shortening
5 tsp. salt
1 tsp. sugar
2 c. scalded milk
1 c. warm water
10 c. sifted flour
1/4 c. sugar

Soften yeast in warm water and add the teaspoon sugar. Dissolve the 1/4 cup sugar and salt in scalded milk. Add shortening. Cool. Then add the yeast mixture. Stir in 6 cups of flour. Beat well. Add remaining flour. Knead until smooth and satiny.

Place in greased bowl and cover. When doubled in size, knead. Allow to rest 5 minutes. Then shape into 4-6 dozen rolls. Cover. Let rise until double. Bake at 275 degrees for 25-30 minutes. Cool completely then package. These keep 2 days at room temperature. 2 weeks refrigerated and 2 months frozen.

To serve: Place on greased cookie sheet. Brush top with melted butter and bake 7 minutes at 450 degrees.