Mimi

Ingredients

• 2 cups milk
• 1/2 cup sugar
• 1/2 cup shortening
• 2 tsp salt
• 2 package (2 Tbs) dry active yeast
• 1/2 cup very warm water
• 2 eggs
• 7 cups flour, divided

Directions

Measure milk, sugar, fat and salt into saucepan and scald—just until it steams and coats the sides of the pan slightly. Pour into large bowl and cool to lukewarm. Dissolve yeast in warm water. When milk mixture is cooled, add 3 cups of flour and beat until smooth. Beat in dissolved yeast, then eggs. Add remaining 4 cups flour, two at a time, and beat into mix. Cover and let rise until double size in a warm area covered with a cloth—about an hour.

Turn out onto lightly floured surface and knead lightly. Divide dough in fourths. Roll each into a circle the size of a large dinner plate.

Cut into 12 pie-shaped pieces. Brush with butter and roll up starting at the wide end. Place on cookie sheets, brush tops with butter. Let rise to double. Bake at 375˚ for 10–12 minutes until lightly brown.