Servings: Serves 6–8
- 8 cups sifted White Lily flour (You may not have to use all of this.)
- 3/4 cups sugar
- 2 teaspoons salt
- 1 cup shortening
- 2 cups milk (1 cup scalding)
- 2 cakes of yeast (Dissolve in 1/2 cup warm water in small pieces.)
- 3 eggs
- 1/2 cup butter
Pour 1 cup of scalding milk over sugar, shortening and salt in a large bowl and mix. Add 1 cup of cold milk to cool mixture. Dissolve yeast in 1/2 cup of water. Add 3 well-beaten eggs to the sugar, shortening and salt. Mix well. Add yeast and water. Mix well. Add flour until it gets to right consistency (until you are able to pick all of it up and it's still kind of limber and soft). Place the dough on a cutting board that is floured and begin kneading. Add flour as needed and continue to knead until you are turning the whole lump.
Place dough in a covered dish and let rise for about an hour. Use the butter to separate the dough to keep it from being sticky. Squeeze the dough between thumb and index finger. Place the individual rolls on a cookie sheet and let rise in a warm place. Set oven at 350°. Bake until done.