1/3 Cup(s) warm water
1/8 Ounce(s) yeast, active dry
1/2 Cup(s) sugar
2/3 Cup(s) milk
1/2 Cup(s) Crisco shortening
2 Teaspoon(s) salt
5 Cup(s) flour
3 slightly beaten egg
Preheat oven to 375 degrees.
Dissolve yeast and one teaspoon of the sugar in water in small bowl. Let stand for 5 to 10 minutes, or until mixture expands and becomes bubbly. Set aside.
Combine remaining sugar, shortening and salt with milk in small saucepan. Heat to scalding, stirring constantly, until sugar dissolves and shortening melts. Cool to lukewarm. Turn into large bowl.
Stir in one cup of the flour. Beat well. Add reserved yeast mixture.
Add eggs. Beat well. Gradually stir in enough of the remaining flour to make a soft dough.
Turn out on lightly floured board. Knead for 8 to 10 minutes, or until dough is smooth and elastic. Dust board and dough with more flour if necessary to prevent sticking. Shape dough into a ball. Place in large greased bowl. Turn to grease top. Cover and let rise in warm draft-free place for 1 to 1.5 hours, or until doubled in bulk.
Punch down dough. Turn out on lightly floured board. Cover and let rest for 10 minutes. Pinch off pieces of dough. Roll or pat into desired shapes. Grease cookie sheets. Place on cookie sheets.
Cover and let rise in warm draft-free place for 45 minutes to one hour, or until doubled in bulk.
Bake at 375 for 15 minutes.
Remove from cookie sheets. Cool on racks.
Makes 36 rolls.