4 1/2 to 4 3/4 c. plain flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
1 egg

Combine 2 1/2 cups flour and yeast in large bowl. Heat milk, sugar, shortening and salt until warm, 115 to 120 degrees, stirring constantly to melt shortening. Add to dry ingredients. Add egg. Beat 1/2 minute at low speed. Beat at high speed 3 minutes. By hand, stir in 2 to 2 1/4 cup flour to make soft dough. Cover and refrigerate at least 2 hours or overnight.

To serve: About 1 1/2 to 2 hours before serving, shape dough into butterhorns, clover leaves, Parker house or bowknots. Cover and let rise until double, 1 1/4 to 1 1/2 hours. Bake at 400 degrees for 9-10 minutes. Makes 2-3 dozen rolls. This dough will keep 3-4 days in the refrigerator, so you can bake as few as needed at a time.