|Dry yeast||2 Tablespoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Eggs||4 , beaten|
|Whole milk||2 Cup (32 tbs) (Warm)|
|Flour||5 Cup (80 tbs)|
|Evaporated whole milk||1 Cup (16 tbs)|
|Shortening||1⁄2 Cup (8 tbs), melted|
|Margarine||1⁄2 Cup (8 tbs), melted (1 Stick)|
Dissolve the yeast and 1/2 cup of the sugar in 1 cup of warm water.
Let stand for 15 minutes.
Stir in the eggs, warm whole milk and flour; let rise, covered, for 15 minutes.
Stir in the remaining 3/4 cup sugar, evaporated whole milk, salt, shortening and margarine and mix well.
Add enough flour to make a very soft dough, about 7 cups.
Knead on a floured surface until soft and elastic.
Place in a greased bowl, turning to coat the surface.
Let rise, covered, in a warm place until doubled in bulk.
Punch the dough down.
Arrange the dough by tablespoons on a greased baking sheet.
Brush the tops with melted butter and let rise until doubled in bulk.
Top with canned apple, cherry or blueberry pie filling.
To make an apricot filling, soak dried apricots overnight in enough water to cover and cook until soft; drain and mash, adding sugar to taste.