Parkerhouse Rolls

Recipe is from Janet Clark.

2 cups milk, scalded
2 yeast cakes
1/2 cup warm water
1/3 cup sugar
1/3 cup soft shortening
3 eggs
1 TB salt
6-7 cups flour

Dissolve yeast in warm water then add all ingredients to cooled milk to make a soft dough. Beat well. Knead until smooth and elastic - 10 minutes. Cover and let rise at 85 degrees until double in bulk. Turn under. Shape. (Or let raise 2 times before shaping.) Allow to rise until double in size - 1 1/2 to 2 hours. Bake 12-15 minutes at 400 degress. If dough is refrigerated, allow to warm 3 hours at room temperature before shaping.

To freeze rolls: Bake 20 minutes at 250 degrees, freeze. To serve: bake 10 minutes at 375 degrees.