2 c. milk
2 pkgs. active dry yeast
1/2 c. warm water
1/2 c. sugar
6 tbsp. shortening
2 tsp. salt
1 c. flour
5-6 c. flour
2 eggs

Scald milk. Soften yeast in warm water (110-115 degrees). In large bowl put sugar, shortening, and salt. Pour scalded milk over ingredients in bowl; stir until shortening is melted. Let stand until mixture is lukewarm; then blend in 1 cup flour.

Stir in softened yeast. Measure 5-6 cups flour; add 2 1/2 to 3 cups flour to yeast-milk mixture. Beat in 2 eggs, well beaten. Add enough of remaining flour to make a soft dough. Turn dough onto a lightly floured surface and let stand 5-10 minutes.

Put dough in well-greased large bowl; turn dough over so top is slightly greased. Cover and let stand until doubled. Punch dough down; turn over, and let stand until doubled again.

Turn dough onto floured surface and proceed with rolls. Can also be divided into loaves of bread. Makes a slightly sweet bread.

Rolls should be baked at 425 degrees for 15-20 minutes, bread until it turns out of loaf pan easily.