5 1/4 to 5 3/4 c. Robin Hood all purpose flour
1/2 c. warm (not hot) water
2 pkgs. active dry yeast (if cake yeast (2) is used, water should be lukewarm)
1 1/2 c. lukewarm milk
3 tbsp. sugar
1 1/2 tsp. salt
1/2 c. shortening

Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto waxed paper.

Soak yeast in 1/2 cup warm, not hot water 5 minutes. Combine lukewarm milk, sugar and salt in large mixing bowl. Stir to dissolved. Beat in shortening, yeast mixture and 2 cups flour (not sifted) with rotary beater until smooth.

Add remaining flour (not sifted). Mix until dough leaves sides of bowl. Turn out onto lightly floured board. Knead until dough becomes smooth, elastic and no longer sticky (5 to 10 minutes). Place in lightly greased bowl. Grease top of dough. Cover with waxed paper.

Shape dough into rolls as desired. Place on well greased baking sheet or in well greased muffin cups. Let rise in warm place until doubled (30 to 40 minutes. Bake at 425 degrees for 12 to 15 minutes. Yield 3 dozen rolls.

If you use presifted Robin Hood self rising flour omit salt.