by Frances Kampa Jackels
Mix together:
| 2 c. lukewarm milk | 1/2 c. sugar |
| 2 tsp. salt |
Crumble into mixture:
| 2 pkgs. dry yeast |
Stir until yeast is dissolved. Stir in:
| 2 eggs | 1/2 c. soft shortening |
Stiffen with:
| 7 to 7-1/2 c. flour |
Knead dough when double in bulk. Let rise again until double in bulk.
Shape into buns and let rise until light. Bake at 350° for 20 minutes. Makes about 3 dozen buns.
