1 cup milk, scalded
1/2 cup sugar
1/4 cup shortening
2 teaspoons salt
2 packages active dry yeast
1/4 cup lukewarm (110°F.) water
4 1/2 cups sifted flour
Combine scalded milk, sugar, shortening and salt in mixing bowl. Cool to lukewarm.
Sprinkle yeast over lukewarm water and stir to dissolve.
Add yeast mixture, 1 cup flour and eggs to milk mixture. Beat with electric mixer at medium speed, about 2 minutes, scraping bowl occasionally. Or beat with spoon until batter is smooth. Gradually add enough remaining flour to make a soft dough that leaves the sides of the bowl.
Turn out onto a floured surface, cover and let rest 10 minutes.
Knead dough until smooth and satiny, about 10 minutes.
Place in a greased bowl and turn over to grease top. Cover and let rise in a warm place until doubled, about 1 hour and 15 minutes. Punch down dough.
Divide dough in half. Shape one half into 12 balls. Place in a greased 8-inch round baking pan. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes.
Bake at 425°F. for 15 minutes or until golden brown. Serve either warm or cold.
Makes 24 rolls.