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

In a large mixer bowl, combine 2 cups of the flour and the yeast. In a saucepan, heat milk, sugar, shortening, and salt just until warm (115 to 120 degrees) and shortening is almost melted; stir constantly. Add milk mixture and egg to flour mixture. Beat on low speed of an electric mixer for 1/2 minute, scraping sides of bowl constantly.

Beat 3 minutes on high speed. Stir in as much of the remaining flour as you can mix in with a spoon.

Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic, 3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface.

Cover and let rise in a warm place until double, about 1 1/2 hours. Punch down, cover; let rest 10 minutes. Use for Cinnamon Whirl, Swedish Tea Wreath, or Bubble Wreath.