2 c. milk
4 tbsp. sugar
2 pkg. yeast
2 beaten eggs
4 tbsp. shortening
2 tsp. salt
1/2 c. lukewarm water
7 c. sifted flour

Bring milk to scalding. Add shortening, sugar, and salt. Cool to lukewarm. Add yeast dissolved in warm water, then eggs. Stir in flour gradually to form a very soft dough. Beat vigorously. Cover and let rise in a warm place until doubled in bulk.

Spoon into muffin tins for cloverleaf rolls or toss on lightly floured board and form into rolls of kind you desire. (Don't put too much flour on board, as they may be better rolls if real sticky.) Bake at 400 degrees for 15 minutes. Makes about 3 dozen rolls.