2 pkg. active dry yeast
1/4 c. tepid water
1 c. milk
1/2 c. sugar
5 c. enriched flour
2 tsp. salt
1/4 c. shortening
2 eggs
1 tsp. grated lemon rind

Soften yeast in water. Scald milk in large saucepan. Add sugar, salt and shortening. Cool to lukewarm. Add flour to make thick batter. Add yeast and eggs. Beat. Add more flour to make soft dough. Turn out on floured board. Knead until smooth (10 minutes).

Put in greased bowl, grease top of dough and cover. Let rise at 1 1/2 hours until doubled. When light, punch down and let rise again for 10 minutes. Shape into rolls or coffee cakes (3). Bake at 350 degrees for 30 minutes for Coffee Cakes, 25 minutes for pan rolls, or 20 minutes for individual rolls.