2 pkgs. granular yeast or 2 cakes compressed yeast
1 c. lukewarm water
1 tsp. sugar
1 c. milk, scalded
2 1/2 tsp. salt
1/3 c. sugar
2 eggs, well beaten
1/3 c. melted shortening (1/2 butter)
6 1/2 to 7 c. all-purpose flour, sifted

Soften yeast in lukewarm water with 1 teaspoon sugar. Scald the milk. Stir in salt and sugar and cool to lukewarm. When cooled, stir in the yeast mixture combined with beaten eggs. Add about 4 cups of the flour and beat until smooth. Stir and knead in enough flour to make a smooth elastic, but not too stiff dough. Place in a lightly greased bowl; turn dough over. Cover; let rise in a cozy place (85 degrees) about 1 hour until just double, then turn out onto lightly floured board and shape into rolls or 3 loaves. Place in greased pans. Cover and let rise again in warm place until double, about 45 minutes. Bake rolls 15 to 20 minutes at 400 degrees. Bake loaves 20 minutes at 400 degrees, then reduce heat to 350 degrees and bake 20 minutes longer. Serve rolls hot but cool loaves before slicing. Makes about 3 dozen cloverleaf rolls or 3 small loaves. Freezes well.