3/4 c. very warm water
2 pkg. active dry yeast
6-8 c. flour
1/2 c. sugar
3 tbsp. melted and cooled shortening
2 c. very warm water
1 tsp. salt

Mix yeast and 3/4 cup warm water in large bowl until yeast is dissolved. Let rest 2-3 minutes. Add 2 cups very warm water, 1/2 cup sugar, 1 teaspoon salt and mix. Add 3-4 cups flour; mix well. Add 3 tablespoons melted and cooled shortening. Mix well again. Add remaining flour 1 cup at a time until dough is easy to handle. (Sometimes you won't need the full 8 cups.)

Knead dough on flour-covered board or floured cabinet top for 5-7 minutes. (Dough will become blistered looking.) Let dough double in size in a greased large bowl. Cover and sit in a warm place for 45 minutes to 1 hour.

Grease 2 loaf pans or rectangular pan for pan rolls. Punch dough down. Shape into loaves or pinch into rolls. Cover; let rise another 45 minutes to 1 hour. Brush with melted butter. Bake at 400 degrees for 45-50 minutes for loaves or about 35 minutes for rolls. Time varies on roll size - keep an eye on them from 25 minutes on.