Rich Rolls

• 1 c. scalded milk
• 1/3 c. shortening (part or all can be butter)
• 1/2 c. sugar
• 1/2 tsp. salt
• 2 cakes yeast
• 1/4 c. lukewarm water
• 5 c. all-purpose flour, sifted
• 2 beaten eggs

1. Combine scalded milk, shortening, sugar and salt.
2. Cool to lukewarm.
3. Soften yeast in lukewarm water; stir and combine with cooled milk mixture.
4. Add about half the flour and beaten eggs and beat well.
5. Add enough of remaining flour to make a soft dough and mix thoroughly.
6. Turn out on lightly floured board and knead about 10 minutes or until smooth and satiny.
7. Place dough in warm greased bowl; brush surface lightly with melted shortening or butter.
8. Cover and let rise in a warm place, 80u0b0 to 85u0b0, about 2 hours or until doubled in bulk.
9. Turn out on board and shape into rolls.
10. Place on greased baking sheet.
11. Cover and let rise 1/2 to 3/4 hour or until doubled in size.
12. Brush with melted butter. Bake in moderate oven, 375u0b0, for 15 to 20 minutes.

milk, shortening, sugar, salt, cakes yeast, water, flour, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=837241 (may not work)