2 c. liquid (milk or water)
2 eggs
1 tbsp. salt
1/4 c. sugar (this may be brown or honey)
1/2 c. shortening
5 to 6 c. flour
2 tbsp. yeast

Add yeast to 2 cups flour. Set aside.

Heat to lukewarm (115 degrees) the liquid, adding shortening, salt and sugar. Add warm liquid mixture to flour and yeast. Beat with the mixer 2 to 5 minutes. Add eggs and beat until smooth. Add remaining flour. Place the dough in a warm place to rest for 15 to 20 minutes. Knead the dough until smooth, 5 to 10 minutes. Shape as desired, oil the top and cover.

Place in the refrigerator for at least 2 hours. Take out and place in a warm place, 30 minutes before ready to bake. OR Place in freezer. Take out at least 2 hours at room temperature before baking time or leave in refrigerator overnight and take out 30 minutes before baking time. Bake at 375 degrees.

You may substitute whole wheat or wheat germ for part of the flour.

NOTE: The eggs may be increased to 4 and the sugar increased to 3/4 cup and this welcomes a sweet dough and can be used to make cinnamon rolls and other sweet yeast breads.