2 c. milk
2 pkg. yeast
1 c. sugar
1 c. shortening
2 tsp. salt
6 eggs, beaten
9 c. flour, divided
1/2 c. butter, melted

Heat milk to 110-115 degrees. Add yeast; stir until dissolved. In large mixing bowl, cream sugar, shortening and salt. Add eggs; mix well. Add half the flour; then add milk mixture, mixing until flour is moistened. Add remaining flour by hand. Turn out dough onto floured board. Knead until smooth and elastic, about 6-8 minutes.

Place dough in greased bowl; cover and let rise in warm place until doubled, about 1 1/2 hours. Divide dough into 4 parts. Roll each into a circle and brush with melted butter. Cut each circle into 16 pie shaped pieces. Roll each piece into a crescent at wide end. Place on baking sheet and freeze immediately. When frozen, place in plastic freezer bags and seal. Store in freezer until ready to use.

To bake, place on greased baking sheet and cover; let rise until doubled, about 3-4 hours. Bake at 350 degrees for 12-15 minutes. Yield: 64 rolls.

This recipe can easily be halved and also works real well in a bread machine on the dough only setting with half a recipe. This recipe can also be used to make cinnamon rolls. Just roll out dough into an oblong square, brush with butter. Sprinkle with cinnamon and raisins if desired. Roll up and slice with a knife.