1/2 Cup (125 ml) Sugar
1/2 Cup (125 ml) butter flavor Crisco
1 tsp (5 ml) salt
3/4 Cup (175 ml) Warm Milk
2 envelopes (1/4 oz (7 grm).) yeast
4 Cups (950 ml) flour
Proof the yeast by placing it in the warm milk, let it bubble for 5 minutes. Mix the sugar, shortening, salt and eggs until creamy. Add the yeast and milk. Stir in the 4 cups (950 ml) of flour a bit at a time. Knead for 5 minutes or until elastic. Let rise until doubled, about 1 1/2 hours. Break off bits of the dough about 1 inch round and place 3 balls each in greased muffin tins. Let rise until doubled, about 1 hour. Bake in a preheated 350 degree (175 C.) oven for 20 minutes. Remove from muffin tins and serve warm or cool on racks.