|Active dry yeast package||2|
|Warm water||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs), scalded|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||7 Cup (112 tbs)|
|Eggs||2 , well beaten|
|Melted butter/Margarine||2 Tablespoon|
Soften yeast in the warm water.
Pour hot milk over sugar, shortening, and salt in a large bowl.
Cool to lukewarm.
Blend in 1 cup flour and beat until smooth.
Stir in yeast.
Add about half of remaining flour and beat until very smooth.
Beat in the eggs.
Beat in enough remaining flour to make a soft dough.
Turn dough onto a lightly floured surface; cover and let rest 5 to 10 minutes.
Knead dough until smooth and elastic.
Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top.
Cover; let rise in warm place until doubled, about 1 hour.
Punch down dough; pull edges to center and turn completely over in bowl.
Cover; let rise again until almost doubled, about 45 minutes.
Again punch down the dough and turn onto a lightly floured surface.
Follow suggestions for shaping rolls, using amount needed for a single baking.
Place rolls about 1 inch apart on lightly greased baking sheets or as directed.
Brush tops with melted butter.
Cover; let rise again until rolls are light, 15 to 25 minutes.
Bake at 425°F 15 to 20 minutes.