1 1/2 cakes compressed yeast or 1 1/2 pkgs. fast granular yeast
1/4 c. lukewarm water
1 tsp. sugar
2 c. milk, scalded
1/3 c. sugar
1 tbsp. salt
2 eggs, well beaten
8 c. sifted all-purpose flour
1/4 c. butter or other shortening, melted

Soften yeast in lukewarm water with 1 teaspoon sugar. Scald milk, add 1/3 cup sugar and 1 tablespoon salt, cool to lukewarm. Add softened yeast. Add beaten eggs and half the flour and beat with egg beater until smooth. Beat in melted shortening. Add most of the remaining flour and beat with a wooden spoon until smooth.

Turn out onto floured board and knead in rest of flour until dough is smooth, elastic and no longer sticky. Place in a well greased clean bowl. Brush surface lightly with melted butter and cover tightly (with wax paper tied down with string) or an oiled silk bowl cover. Place in refrigerator overnight.

When ready to shape remove from refrigerator, knead down and turn out on a lightly floured board. Knead a few minutes with butter or shortening. Let rise in warm place (about 85 degrees) until slightly more than double in bulk (1 to 2 hours), then bake in moderate oven at 375 degrees for 20 to 30 minutes until nicely brown.

Dough may be kept in the refrigerator several days and portions pinched off to provide hot rolls whenever needed.