This recipe has been adapted for immediate use of the dough, but it can be refrigerated for 5-6 days; you just pinch off what you need.

2	Cups	Milk
1/2	Cup	Sugar
1/2	Cup	Shortening (plus more for dipping
		if making Parker House Rolls)
2	Pkgs.	Dry yeast
1	Tsp.	Salt
6	Cups	Sifted flour

Combine milk, sugar and 1/2 cup shortening in a saucepan and scald but DO NOT BOIL. Cool to lukewarm and sprinkle yeast on top. Allow to stand without stirring for 5 to 10 minutes, then stir to dissolve. Add salt. Gradually beat in the flour and turn out on a floured board. Knead gently until smooth. Place dough in a large greased bowl, cover and let rise in a warm place (80 to 85 degrees) until double in size. Punch down. Shape into rolls. Place on greased baking sheet and let rise in warm place until double in bulk. Preheat oven to 400°. Bake rolls 15 to 20 minutes. Makes about 30 - 2" rolls.

NOTE:For Parker House rolls - After dough rises once, roll into a sheet 1/2" thick and cut with a biscuit cutter. Dip each round into melted shortening, crease with a dull knife. Fold over and press edges together. Place on a greased baking sheet, as above, allow to rise again, then bake as instructed.