3/4 c. milk
1/2 c. shortening
1/2 c. sugar
1 tsp. salt
2 pkgs. active dry yeast
1/2 c. warm water (100 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 electric 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 sides of the 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 as desired. Brush tops lightly with melted butter; let rise until doubled, 30-45 minutes.

Bake in hot oven (400 degrees) 12-15 minutes or until golden brown. Makes about 30 rolls.

I use this recipe for cinnamon rolls. Roll each 1/2 into a 16x8 inch rectangle. Combine 1 cup sugar, 1/2 cup melted butter and 1 tbsp. cinnamon. Spread 1/2 of mixture on each rectangle. Roll lengthwise as for jelly roll. Seal edges. Cut into 1 inch slices. Place cut side down in 2 well greased 9 inch square pans. Cover and let rise until doubled, 30-40 minutes. Bake in moderate oven (375 degrees) 20-25 minutes.