Finger Rolls

Soft, slightly sweet Swedish dinner rolls shaped into fingers — perfect alongside soup.

1 C. Milk
1 1/2 C. Warm Water
2 packages Dry Yeast in 1/2 C. Warm Water
1 tsp. Salt
2 Eggs, beaten
1/2 C. Shortening
1/2 C. Sugar
8 C. Flour

Make a light, but not sticky dough. Let rise once. Knead down. When doubled, shape into long oblong rolls. Put 9 to 12 rolls in a bread pan. Bake at 375 degrees for 20 minutes.