1 pkg. dry yeast
1 c. warm water (110 to 115 degrees)
3 tbsp. sugar
2 tbsp. shortening
1 egg
3/4 tsp. salt
3 to 3 1/2 c. all-purpose flour, divided

Dissolve yeast in warm water in large bowl. Add sugar, shortening, egg, salt, and half the flour; beat at low speed of electric mixer until smooth. Stir in enough of remaining flour to make a soft dough. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk, or cover and refrigerate up to 5 days. Punch dough down; turn out onto a lightly floured surface and knead 4 to 5 times. Shape and bake as directed in following recipes.