1 pkg. active dry yeast
1/2 c. warm water (105-115 degrees)
1/2 c. lukewarm milk, scalded then cooled
1/3 c. sugar
1/3 c. shortening, butter, softened
1 tsp. salt
1 egg
3 1/2 to 4 c. all purpose flour (if using self rising flour, omit salt)

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in grease bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.) Punch down dough. Shape, let rise and bake as directed.

Do-Ahead Tip: After kneading, dough can be covered and refrigerated in greased bowl no longer than 4 days.