2 c. lukewarm milk
2 pkgs. yeast
1 c. sugar
1 c. shortening
2 tsp. salt
6 eggs, beaten
9 c. flour
1/2 c. butter, softened

Scald milk and cool to lukewarm. Add yeast and stir until dissolved. Cream the sugar, shortening and salt. Add the eggs and mix. Add 1/2 the flour then the milk and yeast mixture and mix. Add remaining flour. Knead on a floured board. Put into a greased large bowl and let rise until doubled in bulk, about 2 hours. Divide the dough into 4 parts. Roll each part into a circle and spread with the melted butter. Cut into 16 wedge shaped pieces. Roll each piece, starting at the large end and place on a baking sheet. Freeze immediately. When frozen, place in plastic bags and seal. Store in freezer.

To bake, place in greased baking sheet. Let rise 3 to 4 hours. Bake at 350 degrees for 12 to 15 minutes. Makes 64 rolls.