Millie Nelson of Goffstown, New Hampshire, began making these rolls when she cooked at a summer camp. Bake until just golden if you make them ahead of time, and reheat for dinner.
Dissolve yeast in warm water. Heat milk to warm – about 100 degrees F and transfer to large bowl. Add sugar, salt, and yeast to milk. Gradually stir in 7 cups flour and continue stirring batter with a spoon, about 100 to 150 strokes. Add beaten eggs and melted shortening, stir well, then add remaining flour 1 cup at a time until about 6 cups have been added. Use a wooden spoon and stir in one direction only. Cover with a damp cloth and let rise until doubled in bulk. Punch down and let rest on floured board for 10 minutes.
Take about ¼ of the dough and roll out to ¼-inch thickness. Spread it with soft butter. Cut wedge shapes to desired size, roll them up, and place on greased baking sheet, about 36 rolls to a sheet. Set aside in warm place to rise. Preheat oven to 400 degrees F. When rolls have doubled in bulk, bake until lightly browned, 15 to 20 minutes. If desired, part of the dough can be made into a loaf of bread. These rolls freeze well.