2 c. milk, scalded
6 tbsp. shortening
6 tbsp. sugar
4 tsp. salt
4 egg yolks (whole egg can be used)
3 pkg. dry yeast
1 c. warm water
6 to 8 c. plain flour

Dissolve the yeast in water, set aside. Scald milk and add shortening, sugar and salt. Make sure shortening has melted. Beat egg yolks and add to milk. Cool. Add yeast mixture. Add flour alternately and mix well after each addition. Use enough flour, to hold a dough consistency still slightly sticky, slightly grease top of dough. Cover let rise until double in size. Divide dough into 2 parts, knead dough until smooth. Roll dough cut with biscuit cutter. Grease pan. Slightly grease rolls. Fold over and lay in pan. Bake at 425 degrees about 15 minutes or bake just before browning. Remove from oven cool and freeze in bags.