3/4 c. milk
1/2 c. shortening
1/2 c. sugar
1 tsp. salt
2 pkg. active dry yeast
1/2 c. warm water (110 to 115 degrees)
4 1/4 to 4 3/4 c. sifted 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 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 size of bowl.

Turn onto lightly floured board, knead until smooth, satiny and no longer sticky, 5 to 8 minutes. 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 into rolls (or shape as desired). Brush tops lightly with melted butter; let rise until doubled, 30 to 45 minutes. Bake in hot oven (400 degrees) 12 to 15 minutes or until golden brown. Makes about 30 rolls, depending on shape and size.