3/4 c. milk
1/2 c. shortening
1/2 c. sugar
1 tsp. salt
2 pkg. yeast
1/2 c. warm (110 to 115 degrees) water
4 1/4 to 4 3/4 c. flour
2 eggs

Scald milk, add shortening, sugar and salt. Cool to lukewarm. Beat in 1 1/2 cups of flour and eggs with electric mixer or by hand until smooth. Dissolve yeast in warm water in large bowl, add milk and flour mixture, stir in remaining flour.

Turn out on floured surface. Knead for 5 to 8 minutes. Place in greased bowl and let rise until double in size. Divide dough in half. Roll each half into 14 inch circle. Cut into 8 wedges. Roll from wide end into a crescent shape. Curve roll slightly. Place on greased cookie sheet. Let rise until double. Bake in preheated 350 degree oven for 25 minutes. 16 servings.