Ingredients
1 package (1/4 ounce) active dry yeast1 teaspoon sugar1/2 cup warm water (110° to 115°)6 to 6-1/2 cups all-purpose flour, divided1 tablespoon salt3/4 cup butter, melted and cooled2 cups scalded milk, cooled
Preparation
In a small bowl, dissolve yeast and sugar in water; set aside. In a large bowl, combine 3 cups flour, salt, shortening, milk and yeast mixture. Beat well. Add enough of the remaining flour to form a soft dough.
Turn out onto a lightly floured surface; knead until smooth and elastic about 6-8 minutes. Dough will be soft. Place dough in a lightly greased bowl; cover and allow to rise in a warm place until doubled, about 1 hour.
Punch dough down and divide into four pieces. Divide three of the pieces into eight pieces each; shape into smooth balls and place on greased baking sheets. Divide remaining dough into 24 balls. Press 1 small ball atop each larger ball. Cover and let rise until doubled, about 45 minutes.
Preheat oven to 375°. Bake until golden, 28-32 minutes. Remove from pans to wire racks. Serve warm.
