Scald milk. Put in mixmaster bowl the crisco,salt and sugar. Pour milk over all. Let cool until about 125 degrees on candy thermometer.

Mix the first 2 cups of flour with the yeast

When temp. is correct,add the beaten eggs to the milk mixture. Add the flour-yeast mix and beat well. Continue to add more flour using bread tool mixing arms, then beat with a wooden spoon by hand.(The dough is soft and sticky) Let it rise in the same bowl in a warm place until double in bulk.

With floured hands, roll into balls and put in large muffin tins, buttered.Let double in bulk.

Bake at 400F for 10 - 15 min. or until brown.