2 pkg. active dry yeast
1/4 c. water
3/4 c. milk scalded
1/2 c. sugar
1/2 c. shortening
1 tsp. salt
4 1/2 to 5 c. sifted flour
3 beaten eggs
Egg Glaze

Soften yeast in 1/4 cup warm water. Combine hot milk, sugar, shortening and salt. Cool until lukewarm. Stir in about 2 cups flour and beat well. Add 3 eggs, mix well. Stir in yeast. Add remainder of flour to make soft dough. Cover let rise until double. Turn out on board. Knead make out in muffin tins or cake pans. Cover and let rise 1 hour. Brush with egg glaze. Beat together 1 egg, 1 tablespoons water. Sprinkle with poppy seeds or sesame seeds. Bake at 400 degrees for 10 minutes. Makes 2 1/2 dozen rolls.