1 pkg. dry yeast
1/2 c. water
2 c. scalded milk
1/2 c. butter or other shortening
1/2 c. sugar
2 tsp. salt
2 eggs, slightly beaten
7 1/2 - 8 c. sifted flour

Soften yeast in very warm water.

Combine milk, butter, sugar and salt in large bowl. Cool to lukewarm. Add the yeast mixture. Blend in about half of the flour; beat well. Cover and let stand in a warm place until light and foamy, about 30 minutes. Add the eggs and enough more flour to form a dough. Knead on floured surface until smooth and satiny, 3 to 5 minutes. Place in greased bowl and cover. Let rise until light and doubled in size, about an hour.

Punch down dough. Cover and let rise again, another 30 to 60 minutes. Divide dough into flour parts. Roll out each part on floured surface to a 12" circle, about 1/4" thick. Brush with melted butter. Cut into 12 pie-shaped wedges. Roll each, starting with wide end and rolling to a point. Place point side down on greased baking sheet. Cover and let rise in warm place until light and doubled in size, 30 to 60 minutes. Bake. Makes 4 dozen large rolls.