1 cake yeast or 1 pkg. dry yeast
3 c. warm water
4 tbsp. lard or shortening, melted
6 tbsp. sugar
2 tbsp. salt
8 c. sifted flour

Dissolve yeast in 1/2 cup warm water; set aside to dissolve. Mix remaining water, sugar and salt together; stir together until dissolved. If yeast has dissolved, mix with remaining water with the sugar and salt. Mix small amounts of flour with liquids until all is mixed. Place in container (large enough for dough to double or triple in size). Place covering over dough and set in a warm place to rise. (My mother mixed her bread at night; by the next morning, it was ready to make in rolls.)

When dough has risen, place on floured board and knead dough until bubbly in texture. Make into dinner rolls or save some dough for cinnamon rolls. Place dinner rolls on greased pans; set aside to rise for 2 1/2 hours or until rolls are doubled in size. Place covering over rolls, being careful not to let covering touch rolls. Bake in oven moderately hot. Yields: 4 dozen rolls.

CINNAMON ROLLS: Before you make out dinner rolls, roll dough to 1 inch thickness. Over this spread cinnamon and sugar with butter dotted around (about the size of a pat of butter). Roll into a log shape and cut in 1 inch size. Proceed as with rolls.

People long ago referred to their yeast breads as Lite Bread. I guess because of its light weight. This is a very good recipe. I have watched my mother make lots of this bread through the years. I have used the recipe also but never got the hang of pinching out rolls like mother.