1 1/2 c. milk
2 eggs, beaten
1/3 c. shortening
4 c. (?) flour
1 pkg. yeast
1 1/4 tsp. salt
1/3 c. sugar

Dissolve yeast in lukewarm milk. Stir. Add sugar, eggs, salt and half of flour. Mix well. Add melted shortening; beat well. Add remaining flour (or enough to make soft dough). Knead until smooth. Cover and let rise to double, probably about 1 hour. Knead down, let rise 45 minutes more.

Turn out onto lightly floured dough board, roll 1/4 inch thick. Cut with 2 1/2 inch floured cookie cutter. Spread with very soft butter. Make crease with back of knife across each round. Just off center fold so large half slightly overlaps, press edges together at ends of crease. Place almost together in greased baking pan. Let rise 15 minutes. Bake 15-20 minutes in preheated 400 degree oven. Makes about 2 dozen.

Note: Use either white or whole wheat flour. Add a little white flour to whole wheat to give a smoother texture and they will hold together better.