2 pkgs. active dry yeast
1/2 cup warm water (105-115 degrees)
1/2 cup lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/2 cup shortening or butter, softened
4 1/2 - 5 cups all purpose flour

Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board; knead until smooth and elastic; about 5 minutes. Place in greased bowl; turn greased side up. (At this point, dough can be refrigerated 3 to 4 days.) Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if impression remains when touched.)

Punch down dough. Shape dough into desired rolls and coffee cakes. Cover; let rise until double, about 30 minutes.

Heat oven to 375°F.

Bake until rolls are lightly golden and sound hollow when tapped underneath, coffee cake will be done when a toothpick inserted in center comes out clean. Bread is baked when it reaches 190-200°F in center.