2 pkg. active dry yeast
3/4 c. sugar
1/2 c. warm (not hot) water
3 eggs, beaten well
3/4 c. warm (not hot) milk
1 tsp. salt
1/2 c. butter, melted
5 to 5 1/2 c. sifted flour

Add yeast to water. Let stand a few minutes before stirring to dissolve. Combine milk, butter and sugar. Cool to lukewarm. Add eggs, salt and 2 cups flour. Beat thoroughly. Stir in yeast mixture. Blend in remaining flour -beat 5 minutes. Do not knead! Brush with shortening. Cover and let rise until double (1 hour). Turn out on lightly floured surface. Knead 1 minute. Shape into rolls.

CLOVERLEAF ROLLS (2 dozen)

Form bits of basic dough into balls 1 inch in diameter. Place 3 rolls in each greased muffin cup. Brush with melted butter. Let rise until almost double in bulk. Bake in hot 400 degree oven 15 to 20 minutes or until golden brown.

CINNAMON ROLLS (2 1/2 dozen)

Divide basil yeast dough into 2 equal portions. Roll into 12 inch squares. Spread each square with 1/2 cup softened butter. Sprinkle with mixture of 1/2 cup sugar and 1 teaspoon cinnamon. Add raisins and pecans if desired. Roll up tightly. Seal well by pinching edges of roll together. Cut into 3/4 inch slices. Place a little apart in greased 9 x 13 inch pan. Cover and let rise until double in bulk (approximately 30 minutes). Bake in moderate hot 375 degree oven for 20 to 30 minutes until golden brown. Frost with confectioners' glaze if desired.