1 pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1/2 c. lukewarm milk (scalded and then cooled)
1/3 c. sugar
1/3 c. shortening or butter, softened
1 tsp. salt
1 egg
3 1/2 to 4 c. Gold Medal all-purpose flour

Dissolve yeast in warm water in large mixing bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. (At this point, dough can be refrigerated 3 to 4 days.) Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.)

If using self-rising flour, omit salt.