20 lb. flour
1 qt. dried milk
2 cups yeast
2 cups sugar
3 (3 lb.) cans shortening + 1 lb. butter
1 cup salt

Dissolve yeast and sugar in 1 quart of warm water. Add enough warm water to the flour to make dough. Make out rolls and place in pans. Let set at room temperature for an hour or overnight in fridge and let come to room temperature and bake.

(Note: Juanita is head cook for Sheldon Clark High School. This recipe can be broken down for family.)