Heat milk, do not boil. Mix sugar, salt & shortening into hot milk & allow to stand until lukewarm. Mix yeast, sugar & water in large bowl. Set aside. After testing milk to make sure it is not too warm, add yeast mixture. Add eggs & 4 cups flour. Beat thoroughly & add 3-1/2 cups flour. Do not knead this dough. Pour this into a large bowl that has been greased to allow for rising. Place in refrigerator. When ready for rolls, remove quantity desired, add a little flour & knead. Shape into rolls 3 hours before baking. Let rise. Bake 15 minutes at 450. This dough will keep a week or more in refrigerator.

Marye Odissa Carter

Leachville, Ar

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,