7 1/2 c. milk
1 1/2 c. sugar
1 1/2 c. Crisco
2 tbsp. salt
6 eggs
1/4 c. yeast
xxx c. plain flour
Wheat Germ, optional

This recipe may be used to make loaf breads and sweet rolls also.

1. Scald milk, sugar, shortening and salt. Set aside to cool.

2. After cooling down to where you can put your finger in liquid without burning, mix eggs in.

3. Mix dry yeast with about 2 cups flour in extra large bowl.

4. Mix warm liquid in, stir until yeast is melted. Start folding in flour a cup at a time until thick enough to turn out on flour for kneading. Knead until desired texture is reached (elastic) about 10 minutes. Put dough in oiled large bowl to rise for about 1 hour. Punch down. Make rolls for bread. Let rise another hour and bake at 350 degrees until golden brown. Paint top of rolls with butter and butter.

This recipe makes about 125-150 rolls depending on how large you roll them out.

To make cinnamon bread or rolls - roll out enough dough to make loaf. Spread thin layer of butter, sugar and spice. Pecans and raisins are good too. Roll up and cut about 1 inch thick and put in greased pan, let rise about 1 hour. Cook to very light brown (easy to over cook). Dot with butter or sugar icings. Take out of pan shortly after baking. Will stick easily after cooling down.

Can also use this method to make garlic and spice breads - play with your dough - experiment.