3/4 c. shortening (part butter)
3 eggs
3/4 c. sugar
3 tsp. salt
2 1/4 c. milk, scalded
3 pkgs. dry yeast dissolved in 3/4 c. warm water
8-9 c. flour

In large bowl, beat the first 4 ingredients. Add cooled milk. Beat in 2 cups flour and the yeast mixture. Gradually add 2 more cups flour, beating well. Add more flour, a cup at a time, stirring well with large spoon after each. Before adding the last cup of flour, I like to let it "rest" for 15 to 20 minutes before kneading the last in. Place in large greased bowl and let rise until double in bulk. Punch down and shape into about 70 dinner rolls placed on a greased jelly roll pan. Let rise and bake at 350 degrees for about 20 minutes or nicely browned on top.