1 1/2 c. milk
1/2 c. sugar
1 1/2 tsp. salt
1/4 c. butter or shortening
2 pkg. yeast
1/4 c. lukewarm water
4 to 5 c. flour

NOTE: This dough will keep well one or 2 days in refrigerator. Scald milk (don't boil) and pour into large mixing bowl, add sugar, salt and butter and let cool. Add yeast to water, let stand 5 minutes and add yeast to milk mixture and 1/2 of flour and beat until smooth. Add flour gradually to make stiff dough. Knead until smooth and place in greased bowl. Cover with cloth and let rise until double. Punch down make into rolls and let rise. Bake at 400 degrees until brown.