1 c. milk, scalded
1/3 c. shortening
1 tsp. salt
1/4 c. sugar
1 c. yeast (compressed)
1/4 c. lukewarm water
2 eggs, well beaten
4 3/4 c. flour

Pour hot water over shortening, salt and sugar. Stir to melt shortening and dissolve ingredients. Cool to lukewarm. Crumble yeast and mix with lukewarm water; add to first mixture when cooled. Add beaten eggs.

Add about half the flour; beat until smooth. Add remaining flour and mix to make soft dough. Turn out dough on lightly floured board and knead about 10 minutes or until dough is smooth and elastic.

Place dough in greased bowl and cover. Place in warm place and rise to double in bulk (2 hours). Punch dough down and let re-rise (not necessary). Roll about 1/3 inch thick and cut into rounds with cookie cutter.