2 c. milk
3/4 c. sugar
3 tsp. salt
2 pkgs. dry yeast
1 c. lukewarm water
2 eggs, well beaten
2/3 c. melted shortening, cooled
9 c. flour

Dissolve yeast in lukewarm water. Scald milk and pour over sugar and salt. When cooled to lukewarm, add yeast. Stir in 5 cups flour and beat until smooth. Beat in eggs until smooth; add 2/3 cups shortening and beat again. Add 4 cups flour. Makes a fairly soft dough. Turn out on dough board and knead about 5 to 10 minutes. Form a ball and place in greased bowl, turning dough to grease all sides. Allow to rise in warm (80 degree) place until twice the size. Punch down and set to rise again.

When doubled in size again, punch down and turn out on floured board. Roll out to 3/4 inch thickness and cut with biscuit cutter. Place rolls on greased pans and brush tops with melted butter.

Allow to double in size and bake in a 475 degree oven until browned lightly. Makes 60 to 80 rolls.

NOTE: These are refrigerator rolls and can be held in refrigerator for two or three days before last rising.