2 cakes yeast
1 tbsp. sugar
1 c. lukewarm water
2 c. scalded milk
6 tbsp. shortening
1 c. more sugar
2 tbsp. salt
9 - 10 c. flour
3 eggs, beaten

Dissolve yeast and 1 tablespoon sugar in warm water. Scald milk; add shortening, sugar and salt. Cool. Add 2 cups flour, then stir in yeast and eggs. Beat. Add the remaining flour to make a soft dough. Knead well and place in oiled bowl. Cover and set in warm place until double in bulk. Dough can be refrigerated as long as 4 days if you don't use it all. When ice box cold, let it become light 2 to 3 hours before rolling. About 4 dozen rolls.