Sweet Dinner Rolls

• 2 cups milk
• 2 packages dry yeast
• 1/2 cup warm water
• 1/2 cup sugar
• 6 tablespoons shortening
• 2 teaspoons salt
• 6 cups flour

1. Scald the milk.
2. Dissolve the yeast in the water and let stand 5 minutes.
3. Meanwhile, in a large bowl, add the sugar, shortening and salt.
4. Immediately pour scalded milk over ingredients in bowl and stir until shortening is melted.
5. When lukewarm, blend in, beating until smooth, 1 cup of sifted flour.
6. Stir in yeast mixture, mixing well.
7. Measure out 5 to 6 cups of flour. Add about half to the yeast mixture and beat until very smooth.
8. Beat in the eggs, then beat in enough remaining flour to make a soft dough.
9. Turn dough onto a lightly floured surface and let stand 5 to 10 minutes.
10. Knead dough into a large ball and place it into a greased, deep bowl.
11. Turn dough to bring greased surface to top. Cover with waxed paper and towel and let stand in warm place (about 80 degrees) until dough is doubled.
12. Punch down with fist, pull edges of dough into center and turn dough completely over in bowl.
13. Cover and let rise again until nearly doubled. Punch down and turn dough out onto lightly floured surface.
14. Place rolls on greased baking sheets. Brush with melted butter or margarine and sprinkle with poppy seeds if desired.
15. Cover with a towel and let rise again, 15 or 25 minutes.
16. Bake at 425 degrees for 15 to 20 minutes.

Here are some suggestions on shaping the dough:

Twists: Roll dough 1/4 inch thick. Cut into 6-by-3/4- inch strips.
With hands, roll and stretch into longer strips. Fold each strip in half lengthwise, pinch ends. Twist and tuck ends under.

Cloverleaf rolls: With hands, shape dough into 1-inch-thick rolls. Cut off bits and form into balls about 1 inch in diameter. Place three balls in each muffin pan (grease the muffin pan).

Crescents: Roll dough into a 1/4-inch-thick 8-inch circle. Brush dough with melted butter or margarine. Cut into pie-shape wedges. Roll from wide end. Place on greased baking sheet.