2 pkg. yeast
1/2 c. lukewarm water
2 c. milk
1/2 c. sugar
4 tsp. salt
1/2 c. shortening
3 eggs
9 c. flour

Dissolve yeast in lukewarm water and let stand. Scald the milk. Add the sugar, salt and shortening, then cool until lukewarm. Add the yeast and 2 cups flour. Mix to a smooth batter. Add eggs and beat until well blended. Add remaining flour, knead.

Place in greased bowl, lightly grease top of dough. Cover and let rise until double in bulk. Shape into buns (or make half into caramel rolls). Let rise until double in size. Bake at 375 degrees about 18 minutes, or until brown, for buns. A pan of caramel rolls takes about 25 minutes.

For caramel rolls melt 1/2 cup butter and 2 tablespoons Karo syrup. Add 1 cup brown sugar and stir. Pour into pans.