2 cakes quick-acting yeast
1/4 c. sugar
1/4 c. lukewarm water
2 eggs
2 c. lukewarm milk
3 tsp. salt
6-6 1/2 c. flour, sifted before measuring
1/4 c. shortening, melted

Soften yeast with sugar in 1/4 cup lukewarm water. Beat the eggs. Add milk. Add yeast-sugar mixture, salt, half the flour, then mix thoroughly. Add the melted shortening and beat well. Add balance of flour, or enough to make a soft dough. Turn out on a floured board. Knead until smooth and elastic without sticking to board.

Place in a well greased bowl. Grease top of dough. Cover. Let rise until double in bulk. Knead down. Then let rise 45 minutes. Use for rolls. Bake on any type baking sheet or pan, or use muffin pans and make cloverleaf rolls. Bake at 425 degrees for 15-20 minutes. Makes 8 dozen.