8 to 9 c. all-purpose flour
2 pkg. active dry yeast
1 1/2 c. milk
1/2 c. cream
2/3 c. butter
1/3 c. lard or shortening
2 tsp. salt
4 eggs

In large mixer bowl, combine 4 cups of flour and the yeast. In saucepan heat milk and cream, sugar, butter, shortening and salt until just warm (115 to 120 degrees) and the butter is almost melted. Stir constantly. Add to flour mixture, and add eggs. Beat at low speed of electric mixer, scraping sides of bowl constantly. Continue beating at high speed. Stir in as much of the remaining flour as you can mix in with a spoon.

Then turn out onto a lightly floured surface (splitting dough mixture in half). Knead in enough of the remaining flour to make a moderately stiff dough (should still be somewhat sticky) that is smooth and elastic. Do the same with the other half of the dough. About five minutes of kneading for each ball. Place in lightly greased bowl, turning once to grease surface. Cover, and let rise in warm place until double (about 1 hour).

Punch down; divide dough in half. Cover, let rest 10 minutes. Shape into desired shapes or size rolls. Cover and let rise until nearly double (about 30 minutes). Bake in 375 degree oven for about 15 minutes or until done. Makes about 5 dozen, depending upon the size.