2 c. milk
3/4 c. sugar
1 tsp. salt
1/2 c. shortening
2 pkg. dry yeast
6 c. flour (self rising)

Put milk in a pan, add sugar and shortening, bring to scalding point but not to a boil, add salt. Let cool to lukewarm (if milk is too hot it will kill yeast). Add yeast, stir until dissolved. Beat in flour gradually, knead lightly; let rise to double size (1 1/2 to 2 hours). Knead.

Pinch off small amount, roll out 1/2 inch thick. Cut in triangles and roll up, brush with melted butter, place in greased pan, cover with cloth, let rise 1 1/2 hours no longer than 2 hours. Bake for 15 minutes in a 400 degree oven. Place remaining dough in refrigerator, use as desired. Dough will keep up to 5 to 6 days.