3/4 c. shortening
1 c. scalded milk
2 eggs
3/4 c. sugar
2 tsp. salt
1 c. water
2 pkgs. yeast
1/2 c. warm water
7 1/2 c. flour

Scald milk and allow to cool to lukewarm. In a large bowl dissolve 2 packages yeast in 1/2 cup warm water. Add sugar, salt, shortening, milk, eggs and water. Add 5 cups of flour and stir well.

Gradually add rest of flour, working in with hands. Knead until well blended. Put bowl in refrigerator, cover with damp towel. Refrigerate overnight, punching down when necessary. Take out, knead. Make into rolls, allow to rise until double. Bake at 425 degrees until golden brown.