1 c. milk, scalded
1/2 c. shortening
1/2 c. sugar
1 tsp. salt
1 cake yeast
3 beaten eggs
4 1/2 c. flour

Mix milk, shortening, sugar and salt. Cool to lukewarm. Add crumbled yeast, and stir well. Add eggs, then flour. Mix to smooth soft dough. Knead lightly on floured surface. Place dough in greased bowl. Cover. Let rise at least doubled in bulk.

Divide dough in thirds. Roll each into 9 inch circle. Cut each in 12 to 16 wedge shaped pieces. Brush with melted fat. Roll each wedge starting with wide end and rolling to point. Brush with fat. Cover and let rise until very light. Bake in hot oven about 15 minutes. Brush with fat.