2 pkgs. yeast
1 tsp. sugar
1 c. lukewarm water
2 c. milk, scalded
2/3 c. melted shortening
3/4 c. sugar
4 tsp. salt
2 beaten eggs
10-11 c. flour

Soften yeast and dissolve 1 teaspoon sugar in water; add milk which has been cooled to lukewarm, shortening, sugar and salt. Add eggs; beat well. Add flour to make soft dough; let stand 10 minutes; knead on lightly floured surface until smooth and elastic. Place in greased bowl; grease top and cover, store in refrigerator. Shape rolls about 2 hours before serving. Let rise until doubled in bulk. Bake in hot oven, 400 to 425 degrees 15 to 20 minutes. Punch down unused dough and return to refrigerator.