3/4 c. milk
1/2 c. shortening
1/2 c. sugar
1 tsp. salt
2 pkgs. active yeast (dry)
1/2 c. warm water
4 1/4 - 4 3/4 c. sifted all purpose flour
2 eggs

Scald milk; add shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add 1 1/2 cups flour to milk mixture; beat well by hand or with electric mixer at low speed 1 minute. Beat in eggs and yeast. Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of bowl. Turn onto lightly floured board; knead until smooth.

Place in lightly greased bowl; invert to grease top. Cover and let rise in warm place until doubled, 1 to 1 1/2 hours. Punch down and turn onto board. Divide in half and shape as desired. Brush tops lightly with melted butter; let rise until doubled 30 to 45 minutes. Bake in moderate oven, 375 degrees, 12 to 15 minutes, or until golden brown. Makes about 30 rolls, exact number depending on shape and size.