Kolaches - cooking recipe

Ingredients

2 yeast cakes or 2 Tbsp. bulk yeast (2 pkg.) dissolved in 1/2 c. lukewarm water with 1 Tbsp. sugar sprinkled over yeast in a mixing bowl
2 c. milk
1/2 c. sugar
1/2 c. shortening plus 1 Tbsp. (I use oleo)
2 tsp. salt
2 egg yolks (3 or 4 may be used, if desired)
6 1/2 c. flour, sifted

Preparation

Heat milk, add shortening or oleo to dissolve; let cool to lukewarm.
Add salt, egg yolks (slightly beaten) and sugar.
Add all to yeast (which at this time should have risen to a foamy stage).
If you place the yeast and liquid in a large bowl, you are ready to add flour a little at a time until all is used up.
Work dough either by mixer or hand until it is glossy.
Cover and let rise until double in bulk, about an hour.
Dough will not be as thick as used in dinner rolls (with some flour you may have to add 1/4 cup more).