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1/4 c. scalded milk
1 c. melted butter or
2 pkg. compressed yeast
1/4 c. lukewarm water
6 to 7 c. flour, sifted (save
some for kneading)
4 eggs, beaten

Combine scalded milk, shortening, sugar and salt. Cool
to lukewarm. Soften yeast in lukewarm water. Combine with
cooled milk mixture, add half the flour. Add beaten eggs and
beat well. Add enough remaining flour to make a soft dough.
Mix thoroughly. Turn out on lightly floured board and knead
about 10 minutes or until smooth and satiny. Place dough in
warm greased bowl, brush surface very lightly with melted
shortening. Cover. Let rise in warm place (80 degrees to 85 degrees) about
2 hours or until double in bulk. Gently cut into squares and
softly form into balls. Place on greased baking sheet. Cover,
rise until double in bulk (1/2 to 3/4 hour). Brush with milk
and melted shortening. Bake at 375 degrees for 15 to 20 minutes.

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