- 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
- Scald the milk.
- Dissolve the yeast in the water and let stand 5 minutes.
- Meanwhile, in a large bowl, add the sugar, shortening and salt.
- Immediately pour scalded milk over ingredients in bowl and stir until shortening is melted.
- When lukewarm, blend in, beating until smooth, 1 cup of sifted flour.
- Stir in yeast mixture, mixing well.
- Measure out 5 to 6 cups of flour. Add about half to the yeast mixture and beat until very smooth.
- Beat in the eggs, then beat in enough remaining flour to make a soft dough.
- Turn dough onto a lightly floured surface and let stand 5 to 10 minutes.
- Knead dough into a large ball and place it into a greased, deep bowl.
- 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.
- Punch down with fist, pull edges of dough into center and turn dough completely over in bowl.
- Cover and let rise again until nearly doubled. Punch down and turn dough out onto lightly floured surface.
- Place rolls on greased baking sheets. Brush with melted butter or margarine and sprinkle with poppy seeds if desired.
- Cover with a towel and let rise again, 15 or 25 minutes.
- 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.
A bitch to make, but wicked awesome to eat!