|Dry yeast package/2 cakes compressed yeast||2|
|Warm water||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs), scalded|
|Melted shortening||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Sifted flour||8 Cup (128 tbs)|
Soften active yeast in warm water and add 1 teaspoon sugar to yeast mixture.
Add milk, cooled to lukewarm, shortening,3/4 cup sugar and salt.
Add eggs, beat well.
Add flour to make a soft dough.
Let stand for 10 minutes.
Knead on lightly floured surface until smooth and elastic.
Place in greased bowl, turning once to grease surface.
Cover and store in refrigerator.
Shape rolls about 2 hours before serving.
Let rise until double in bulk.
Bake in hot oven at 425 degrees for 15 to 20 minutes.
Unused portion can be stored in refrigerator.