1 pkg. active dry yeast
1/4 c. warm water
1/3 c. shortening, butter or lard, melted & cooled
1/4 c. sugar
1 tsp. salt
3/4 c. milk, scalded & cooled
2 eggs, refrigerator temperature
3 1/2 c. all-purpose flour

Bake at 400 degrees for 10 to 15 minutes. Preparation time is 20 minutes. Yield 1 1/2 dozen.

Dissolve yeast in warm water in a large mixing bowl. Stir in shortening, sugar, salt, milk and eggs; whisk until blended. Gradually add flour. Add 1 cup and beat well. Keeping batter smooth and satiny, add remaining flour. Turn out onto oiled surface. Dough should be smooth and workable. If not, add 1/4 cup more flour to make it stiff enough to handle. Divide into 3 parts. Divide each of the 3 parts into 6 portions. Shape each of the portions into a smooth round ball and place into greased muffin tins. You may divide each of the individual portions into 3 parts and shape into tiny balls to form clove leaf rolls. Cover, let rise 1 to 1 1/2 hours or until they more than double in size. If desired, brush tops with mixture of 1 egg, beaten and 2 tablespoons milk. Sprinkle with poppy seeds or sesame seeds.