2 pkgs. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1/3 c. lukewarm milk (scalded then cooled)
1/2 c. sugar
1 tsp. salt
2 eggs
1/2 c. shortening, butter, softened
4 1/2 to 5 c. flour (if using self-rising flour, omit salt)

Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups of flour. Beat until smooth. Mix in enough 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, turned 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 degrees. Bake as directed.