1/2 c. sugar

2 eggs, beaten

4-5 c. flour

1 tsp. salt

2 pkg. yeast

1/4 c. lukewarm water

Scald milk. Add Crisco, sugar and salt. Cool to lukewarm. Add yeast softened in lukewarm water. Add beaten egg with about 1/2 of the flour. Beat until smooth. Add rest of flour. Knead on lightly floured board. Place in greased bowl, cover and let rise until doubled. Roll out and cut rolls. Bake at 425 degrees for about 5-10 minutes.