1 envelope active dry yeast
1/4 c very warm water
1/3 c butter
1/4 c sugar
1 T salt
2 1/4 c scalded milk
1 egg, beaten
1/4c shredded cheddar cheese
1/4 c shredded onion
1/4c finely chopped spinach
7 to 8 c flour
Sprinkle yeast into very warm water in a small bowl. Stir until yeast dissolves. Put butter, sugar and salt in a large mixing bowl; add scalded milk and stir until fat melts and sugar and salt dissolve. Let mixture cool until lukewarm.
Stir yeast mixture into lukewarm milk mixture; add egg and beat utnil well mixed. Add cheese, spinach and onion. mix well. Add about half the flour and beat vigourously until smooth; beat in enough of the remaining flour, about 1/2 cup at a time, to make a soft dough. Turn dough out onto a lightly floured board; invert the bowl over it and let rest for ten minutes; knead dough, adding enough flour to keep it from sticking, about ten minutes or until it becomes smooth and elastic in your hands. Shape dough into a ball and place in a greased mixing bowl, turning to coat all over with shortening; cover with a clean towel and let rise in a warm place, away from draft, about an hour or until doubled. Punch dough down, then shape into rolls or loaves. Place on greased baking sheets; cover with towels; let rise again in warm place about thirty minutes or until doubled. preheat oven to 400 degrees.
Bake in preheated oven until done....
