-
1
Scald milk; stir in sugar, salt and shortening.
-
2
Cool to lukewarm.
-
3
Measure warm water into large warm bowl.
-
4
Sprinkle or crumble in yeast and stir until dissoloved.
-
5
Add lukewarm milk mixture, eggs, and 2 cups (475 ml) of flour.
-
6
Beat until smooth.
-
7
Stir in enough remaining flour to make soft dough.
-
8
Turn out onto lightly floured board; let dough rest a couple of minutes.
-
9
Knead until smooth and elastic, about 8 -10 minutes.
-
10
Place in greased bowl, turning to grease top.
-
11
Cover and let rise in warm place, free from draft , until doubled in bulk, about 30 minutes.
-
12
Punch down.
-
13
Turn out on lightly floured board, cover with bowl (slightly tilted to air) and rest for 10 minutes.
-
14
Roll out and cut into desire shapes.
-
15
Cover and let rise in warm place until double in bulk.
-
16
Bake at 400 degrees (200 C.) for about 12 minutes.
