2 pkgs. active dry yeast
1 tbsp. sugar
1 c. lukewarm water
1 c. milk
3 eggs, beaten
6 tbsp. shortening
1/2 c. sugar
1 tsp. salt
7 c. sifted flour

Dissolve yeast and 1 tablespoon sugar in lukewarm water. Scald milk; add shortening, sugar and salt. Cool to lukewarm. Add 2 cups flour to make a batter. Add yeast and beaten eggs; beat well. Add remaining flour or enough to make a soft dough. Knead lightly and place in greased bowl. Cover and let stand in warm place free from draft. Let rise until double in bulk, about 2 hours. When light, punch dough down and shape according to rolls or loaves wanted. Let rise. Bake at 350 degrees until done. Great for cinnamon rolls.

I originally got this recipe from Virgilene Fankhauser when we were neighbors. I could never make decent bread and she told me this recipe would never fail. I have always had good luck with it and have always been grateful to Virgilene for her sharing it with me!