2 pkg. active dry yeast
1/2 c. warm water
2 c. milk, scalded
1/2 c. sugar
6 tbsp. shortening
2 tsp. salt
6-7 c. all-purpose flour
2 eggs, well beaten
Melted butter

1. Soften yeast in the warm water.

2. Pour hot milk over sugar, shortening and salt in a large bowl. Cool to lukewarm.

3. Blend in 1 cup flour and beat until smooth. Stir in yeast. Add about 1/2 remaining flour and beat until very smooth. Beat in the eggs. Beat in enough remaining flour to make a soft dough.

4. Turn dough onto lightly floured surface; cover and let rest for 5-10 minutes.

5. Knead dough until smooth. Form into ball and put in greased deep bowl. Turn dough. Cover and let rise until doubled.

6. Punch dough down. Cover and let rise again. Turn dough out and shape into rolls. Brush tops with melted butter. Cover, let rise for 25 minutes. Bake at 425 degrees for 15-20 minutes. Yields 5 dozen rolls.