1 pkg. dry yeast
1 c. warm water (105 to 115 degree)
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 a 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 or 5 times. Shape and bake as directed.