Categories: Breads 
      Yield: 6 servings 
  
      2 c  Milk                                2 tb Active Dry Yeast; Bulk 
    1/4 c  Shortening                        1/4 c  Luke-warm Water; (110 deg.F) 
    1/4 c  Sugar                               7 c  Unbleached Flour; Sifted 
      2 ts Salt                                2 ea Eggs; Lg 
      2 pk Active Dry Yeast; OR            
  
  Servings:  6 
   
  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.