1 qt. liquid (1/2 milk and 1/2 water)
2/3 c. sugar
2 egg yolks
3 pkgs. dry yeast
3/4 c. shortening (1/2 butter and 1/2 lard)
2 heaping tsp. salt
9 c. flour (about 9 heaping c., enough to make a soft dough)

Scald milk. While letting it cool, take lukewarm water; add yeast, sugar, melted shortening, egg yolks, and salt. Add the milk. Then add half the flour. Mix. Add the remaining flour. Knead well and let rise at least an hour or until double in bulk. Knead again and let rise for 45 minutes longer. Cut small pieces and roll into balls. Stretch out to flatten. Cover with a heaping teaspoon of filling. Stretch pieces just enough to press together the two opposite corners, making a square bun. Place in a greased pan a little separated from each other. When the pan is done, grease again. Let rise 2 hours. Bake in a 425 degree oven 15-20 minutes. Brush tops with shortening when removed from oven.