5 1/4 to 5 3/4 c. all-purpose flour
1/2 c. warm (not hot) water
2 pkg. dry yeast
1 1/2 c. lukewarm milk
3 tbsp. sugar
2 tsp. salt
1/2 c. shortening or oil

Spoon flour into measuring cup. Level off and pour measured flour onto waxed paper. Soak yeast in warm water for 5 minutes.

Combine milk, sugar and salt in large bowl. Stir to dissolve. Add 2 cups flour, beat in shortening or oil with mixer until smooth. Add remaining flour. Mix until dough leaves sides of bowl. Turn out onto floured board. Knead until dough is smooth and elastic and no longer sticky, 5 to 10 minutes.

Place in greased bowl. Grease top of dough and cover with waxed paper. Let raise until doubled. Punch down. Shape into rolls. Place on greased baking sheet or muffin cups. Let rise until doubled, 30-40 minutes. Bake at 425 degrees for 12-15 minutes. Yield: 3 dozen rolls.