1 pkg. yeast
2 1/2 c. milk
1/2 c. shortening
2 tbsp. sugar
2 tsp. salt
5 c. flour

Scald the milk and cool to lukewarm, then stir in yeast until well mixed. Cream shortening, sugar and salt in a bowl. Stir in alternately the flour and the yeast mixture. Beat until dough is smooth and well blended. Scrape dough down from sides of bowl. Cover with damp cloth and let rise at 85 degrees until double (1 hour). Punch down with spoon then drop by spoonfuls into lightly greased muffin pans, 2/3 full. Cover with a damp cloth and let rise 20 minutes. Bake 18 to 20 minutes in hot 425 degree oven. I like to sprinkle cinnamon-sugar and finely chopped nuts over top when they go into muffin pans.