3 c. scalded milk
1/2 c. white sugar
3 tsp. salt
3/4 c. soft shortening
3 pkgs. dry yeast
3/4 c. warm water
2 eggs, beaten
9 c. white flour

Scald 3 cups milk in pan. Put sugar, salt, and soft shortening into a big bowl. Pour scalded milk over them and stir mixture until sugar and salt dissolve and shortening melts. Let this cool to lukewarm. Meanwhile, dissolve dry yeast in warm water in a small bowl, then add it to the scalded milk mixture. Stir in the beaten eggs. Then add white flour, stirring in about 2 cupfuls at a time. Work the last of the flour by starting to knead it. Knead the dough at least 5 minutes. Put dough into greased bowl; cover with a clean towel and let it rise until double in size. Punch dough down; cut off small pieces of dough and form into small round balls. Press them down on a greased cookie sheet. Let these rise until double in size. Bake in a 350 degree oven for 15 to 18 minutes until done.