2 pkg. yeast
1 tsp. sugar
1 c. lukewarm water
2 c. scalded milk
10 to 11 c. flour
2/3 c. melted shortening
3/4 c. sugar
4 tsp. salt
2 beaten eggs

Soften yeast and dissolve in 1 teaspoon sugar in water. Add milk, which has been cooled to lukewarm. Add shortening, sugar and salt. Add beaten eggs and mix well. Add flour to make soft dough. Let stand 10 minutes. Knead until smooth and elastic. Place in large greased bowl.

Grease top of dough and cover with plastic wrap. Store in refrigerator. Shape rolls about 2 hours before serving. Place rolls in greased pan. Cover with a towel and let rise until double in bulk.

Bake at 400°F to 425°F about 15 to 20 minutes. Punch down unused dough and return to refrigerator.

This makes about 4 to 5 dozen medium sized rolls. The dough will keep about 10 to 12 days.