1 c. milk, scalded
1 c. hot water
2 eggs, beaten
3 tbsp. hot water
6 c. sifted Southern Biscuit self-rising flour
1/2 c. shortening
1/2 c. sugar
1 1/4 oz. pkg. yeast

Combine scaled milk, hot water, shortening and sugar, stirring until dissolved. Cool until lukewarm. Dissolve yeast in 3 tablespoons of lukewarm water. Add beaten eggs and dissolved yeast to milk mixture and mix well.

Add flour and mix thoroughly (mixture will be loose and spongy). Cover and let rise until doubled. Work down. Cover and refrigerate several hours or overnight. Remove from refrigerator. Turn dough on lightly floured board and knead until smooth.

Divide dough in half. Roll on floured board about the thickness of biscuit and cut in circles. Brush top with melted butter. Fold rolls in half and pinch closed. Put in lightly greased pans and let rise until doubled in bulk. Preheat oven to 400 degrees. Bake 10 to 12 minutes. Yield 5 to 6 dozen small rolls.