5 lb. all purpose flour
1 qt. milk (less 1/4 c.)
1 c. sugar
2 pkg. yeast
1/4 c. warm water
1 tsp. salt
2 tsp. baking powder
1 c. vegetable shortening
8 qt. enamel pot

Combine milk, sugar, vegetable shortening and salt. Let come to a slow boil. Soon as milk begins to boil, take off heat and set aside. Cool 1 1/2 hours. When cool, add baking powder and baing soda. Dissolve yeast in 1/4 cup warm water and add to milk mixture. Mix well. Add 5 cups flour and stir well to make a thin dough. Let rise 15 minutes. Then add 6 cups flour to make a thick dough. Will be sticky. Mix well. Pour 2 cups flour on counter top and turn dough out on it. Knead for 5 minutes.

Put dough back into enamel pot. Spread with vegetable shortening on top of dough. Cover with wax paper and then the lid of pot. Let rise for 6 hours in refrigerator. Form rolls, etc. Rise 1 hour. Bake at 350 degrees until brown. Can be frozen. Can stay in refrigerator for 2 weeks.