1 c. milk, scalded
1/3 c. shortening (part or all butter)
1/2 c. sugar
1 1/2 tsp. salt
2 pkgs. dry yeast
1/4 c. water, lukewarm
About 5 c. all purpose flour, sifted
2 beaten eggs

Combine scalded milk, shortening, sugar and salt; cool to lukewarm. Soften yeast in lukewarm water (about 105 degrees); add 1/4 teaspoon sugar and stir. Yeast will soften and rise in a few minutes. Combine with cooled milk mixture; add about half the flour; add the beaten eggs (room temperature); beat well. Add enough of the remaining flour to make a soft dough; mix thoroughly.

Turn out on lightly floured board and knead about 10 minutes or until smooth and satiny. Place dough in a warm greased bowl; brush surface lightly with melted shortening; cover and let rise in warm place about 2 hours or until doubled in bulk. Turn out on a board and shape into rolls.

Place on greased baking sheet; cover and let rise 1/2 to 3/4 hour or until doubled in bulk. Brush with milk, melted shortening, diluted egg white or diluted egg yolk. Bake in moderate oven, 375 degrees, for 15 to 20 minutes.

BISCUIT ROLLS: Roll 1/2" thick; cut into 2" rounds with a biscuit cutter.

CLOVERLEAF ROLLS: Shape dough into tiny balls; dip in melted shortening; place 3 balls in each section of greased muffin pan.

HAMBURGER ROLLS: Roll dough 1/2" thick; cut with large biscuit cutter.