2 pkgs. yeast, active dry
1/2 c. warm water
1 1/2 c. milk
1/2 c. sugar
1/4 c. shortening
2 tsp. salt (less)
1 egg
6 c. flour (about)

Soften yeast in warm water. Heat milk; add sugar, salt and shortening. Cool to lukewarm. Add 2 cups flour; mix thoroughly. Add egg and softened yeast; beat well. Add more flour to make soft dough.

Turn out on lightly floured surface and knead until smooth and satiny (at least 5-10 minutes). Place in lightly greased bowl, turn to grease surface. Cover and place in refrigerator or let rise in warm place until double (about 1 1/2 hours). Punch down, let rest 10 minutes.

Shape desired amount of dough into dinner rolls. Let rise until double (45 minutes). Bake at 425 degrees like 8-12 minutes (various rolls can be formed, and baking time depends on size and shape). Brush with melted butter.

If placed in refrigerator, place in greased bowl and grease top. Cover tightly and place in refrigerator. When needed, punch down and let rest 10 minutes. Continue as before. Yield 5 dozen rolls or 3 coffee cakes-cinnamon rolls variations.