Rolls

In a saucepan combine:
2 c. milk
1/2 c. shortening
1/2 c. sugar
Bring to a boil, then cool

In a small bowl, combine:
1 c. lukewarm water
2 heaping T yeast
2 tsp sugar
set aside and let dissolve.

When the milk mixture has cooled to lukewarm, pour into mixer.  Add 1 cup of flour, all of the yeast mixture, 2 1/2 tsp. salt and 3 beaten eggs.  Beat until smooth.  Add 7 cups of flour, a little at a time until dough pulls away from the sides of the bowl but is not stiff.
Place dough in a greased bowl, cover with plastic wrap that has been sprayed with cooking spray, and let rise in a warm place until dough has doubled in size.  Punch down, cover, and let rise again until doubled in size.

After dough has risen a second time, divide in halr.  Place on a floured board or counter.  Roll out until 1/2 inch thick and cut into circles.  Place on a greased cookie sheet so rolls are almost touching.  Let rise about 30 min.  Bake at 375 degrees for 12-15 minutes or until golden brown.

If you'd like to make crescent rolls.  Divide dough into 3 or 4 balls, roll out, cut each circle into 8 triangles with a pizza cutter.  Roll each triangle up starting from the large end, shape into crescents.