Two and a half cups
scalded milk
Half cup warm water
Two teaspoons
sugar
Two teaspoons
salt
Four
tablespoons sugar
One cup
shortening
Two
eggs (optional)
One
yeast cake
Eight to ten cups
sifted flour
Scald milk, add shortening, salt, and four tablespoons sugar. Crumble yeast in a small bowl, add two teaspoons sugar and one cup lukewarm water. Set in warm place until spongy. Add yeast mixture and beaten eggs to lukewarm milk. Mix well and stir in flour gradually. Knead dough until very soft and smooth. Cover and let rise in a warm place until double in bulk. Pinch off small balls of dough the size of a small egg. Place these one inch apart on greased pan. Put a similar ball, but slightly smaller, on top of bottom ball. Press down with thumb. Let rise until double in bulk (about one hour). Bake at 400 to 425 degrees fahrenheit for 15 to 20 minutes. Yields approximately 4 dozen.
Taken from The Mennonite Treasury of Recipes.