Anonymous Fri Oct 07 16:44:32 2005

2 c Milk

1/4 c Shortening

1/4 c Sugar

2 t Salt

2 pk Active Dry Yeast; OR

2 tb Active Dry Yeast; Bulk

1/4 c Luke-warm Water; (110 deg.F)

7 c Unbleached Flour; Sifted

2 ea Eggs; Lg

Scald the milk in a saucepan. Pour over the shortening, sugar and salt in a large mixing

bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve.

Add the yeast mixture, 3 cups of the flour, and eggs to the milk mixture. Beat, using an

electric mixer set on medium speed, for about 2 minutes. Gradually stir in enough of the

remaining flour to make a soft dough. Turn the dough out on a lightly floured surface and

knead until smooth and satiny, about 8 to 10 minutes. Place the dough in a greased bowl,

turning once to grease the top and cover. Let rise in a warm place until double, about 1

hour. Punch the dough down and divide the dough into thirds, then let the dough rest for 10

minutes. Divide each third into 12 pieces and shape each piece into a ball. Place 12 balls,

equally spaced, in a greased 9-inch round cake pan. Repeat for the remaining two thirds.

Cover and let rise until doubled, 45 to 60 minutes. Bake in a preheated 400 degree F. oven

for 12 to 15 minutes or until golden brown. Remove from the pans and cool on wire racks.