Parkerhouse Rolls

Scald:

2 c. milk - set aside

Dissolve:

2 yeast cakes (or 2 T. yeast) in 1/4 c. water - set aside

Mix:

2/3 c. sugar

1/2 c. shortening 

Combine:

3 beaten eggs

1 heaping T. salt with above sugar, shortening mixture, yeast, milk, and enough flour to make a thick sponge - approximately 4-6 cups.  Let rise 10 minutes.  Add more flour and turn out on board.  (You will use 8 - 10 cups of flour total.)  Knead until surface is smooth and covered with tiny blisters. (Or mix in your bread mixer)  Place in oiled bowl.  Cover.  Let rise until slightly more than double in texture.  Punch down and let rest 10 minutes.  Roll out and shape into desire rolls.  Do not get too much flour in your rolls.  Keep dough about as soft as cookie dough, but so it is not sticky.

Bake at 400 degrees for 10 minutes.