2 pkgs. yeast
1/4 c. lukewarm water
1 c. milk
1 tsp. salt
1/3 c. sugar
1/2 c. shortening
5 c. flour (about)
2 eggs, well beaten

1. Dissolve yeast in lukewarm water.

2. Scald milk. Measure salt, sugar and shortening into a mixing bowl and pour the scalded milk over them. Cool to lukewarm (85 degrees). Add softened yeast.

3. Sift flour once, measure; reserve 1/4 cup for board. Add about 2 cups to yeast mixture and beat until smooth. Stir in well beaten eggs. Add remainder of flour to make a soft dough.

4. Turn out dough onto lightly floured board or canvas and knead until satiny about 8 to 10 minutes.

5. Round dough into smooth ball, place in lightly greased bowl. Grease top surface lightly, cover and set in warm place (80 to 85 degrees) away from drafts to rise until doubled in bulk (about 1 1/2 hours).

6. Punch down, form into smooth ball and grease surface lightly. Cover bowl with slightly dampened towel and waxed paper. Tie securely. Place in refrigerator.

7. When needed, remove dough or portion of it and punch down. Shape into rolls as desired. Place on greased cookie sheet and let rise until double in bulk (about 45 minutes).

8. Bake in a moderately hot oven, 425 degrees, for 15 to 20 minutes. (Keep close watch, ovens vary.) While hot, brush tops of rolls lightly with butter if glossy surface is desired.