Bread Rolls

• 2 c. scalded milk
• 3/4 c. cold water (can be chilled potato water)
• 3/4 c. shortening (1/2 c. lard, 1/4 c. butter)
• 2/3 c. sugar
• 2 tsp. salt
• 1 cake yeast or 3 pkg. dry yeast
• 1/4 c. lukewarm water
• 3 eggs, mixed but not beaten

1. Soften yeast in warm water.
2. Combine hot milk, shortening, sugar and salt to melted shortening.
3. Cool to lukewarm by adding cold water.
4. Stir in mixed eggs and yeast.
5. Mix approximately 6 cups flour to make a soft dough.
6. Let rise to double in size.
7. Add sifted flour to make a stiff dough, approximately 6 to 7 cups. Knead dough until smooth.
8. Shape into buns by pinching off dough about the size of an egg.
9. Roll between hands and place on a cookie sheet but not touching.
10. Let rise to double in size.
11. Bake 10 to 12 minutes until brown.

milk, cold water, shortening, sugar, salt, cake yeast, water, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=165091 (may not work)