1 pkg. dry yeast
2 tbsp. shortening
1 c. milk, scalded
1 1/2 tsp. salt
2 tbsp. sugar
3 c. flour, sifted

In a small saucepan, scald the milk (heat until milk is steaming hot and tiny bubbles form around edge of pan; cool and remove the thin film that forms on top). Combine dry yeast with flour and set aside. Beat together shortening, salt and sugar. Add 1/2 of the flour mixture alternately with lukewarm milk.

Beat until smooth, adding remaining flour. Knead until smooth. Place in greased bowl, let rise until double in bulk.

Divide dough into ball size and let set for 10 minutes. Roll into a rope about 10 to 12 inches long. Cut into 1/2 inch pieces, place on greased cookie sheet.

Let rise until double in size.

Bake at 375°F for 10 minutes or until lightly browned.

FILLINGS:

Before serving sprinkle bread balls lightly with boiling water, add poppyseed filling or sauerkraut or nuts.

POPPYSEED FILLING: 1 can solo poppy seed -- add a little milk if the paste is too thick.

SAUERKRAUT: Wash and drain sauerkraut, fry in butter until golden brown. Sprinkle over the balls.