1 pkg. active dry yeast
1 1/2 c. very warm water, divided
1 tbsp. sugar
1 1/2 tsp. salt
1 tbsp. shortening, softened
4 c. all-purpose flour, sifted

Sprinkle yeast into 1/2 cup water. Stir until dissolved. In large bowl dissolve sugar and salt in remaining cup of water. Add shortening and yeast mixture and mix well. Add flour and mix well. Work through dough with wooden spoon at 10-minute intervals for five consecutive times. Turn dough out onto lightly floured surface and divide in half. Shape into two balls. Let rest 10 minutes.

Roll each ball into 12x9-inch rectangle. Roll firmly as for jellyroll. Make five or six diagonal cuts on tops. Let rise 1 hour. Bake at 375°F until done. Brush top with butter.

Submitted by: Ann Hill