1 qt. whole milk
2 packets yeast
1 c. sugar
1 tbsp. salt
5 lb. bag Hudson cream flour
2 eggs

Scald milk, then let it cool enough for dry yeast. Add yeast and salt; put 1 cup of flour in; blend into liquid then break in 2 eggs, blend, then 1/2 cup shortening (Crisco), then put in more flour, maybe 2 cups more and beat i, not too heavy paste, not runny, but not a stiff dough, then put flour on floured board (a cup or two).

While it is on the board, knead the flour. Put more flour so it won't be sticky while you get a soft dough. Can also take rolling pin and beat it while in your hand. When it becomes a soft dough, but not sticky, put in a greased pan or bowl and let it rise to twice its size. (If not ready to bake, push it down after it rises.)

If will also rise in the refrigerator. You can uncover it and push down for a few days, if waiting until the weekend.

When ready, melt 1 stick of butter and tablespoon of Crisco in pan; dip rolls in melted butter and Crisco and then put in ungreased pan and push down. Let dough rise again (twice its size). Bake in preheated oven at 375-400 degrees until golden brown.