11 c. all purpose flour
4 c. milk, whole, 2% or skim
1 scant c. shortening
1 scant c. sugar
1 pkg. yeast or 1 yeast cake
1 tsp. baking powder
3 tsp. salt

Reserve 1 cup milk and put remaining milk, shortening and sugar in saucepan and heat. Cool until lukewarm. Dissolve yeast in cup of reserved milk, then sift in some flour and beat until smooth. Sift remaining flour, salt, soda and baking powder. Mix cooled mixture, yeast mixture and dry ingredients in large bowl. Turn out on floured board and knead until elastic. Place into greased bowl or plastic bag and refrigerate.

When wanted for baking, take amount of dough needed, shape into rolls and let rise several hours. Bake in 400 degree oven for 14 minutes or until nicely browned. This dough will keep 3 to 4 weeks in the refrigerator. Dough may be rolled, filled with sugar, cinnamon and sliced for sweet rolls or filled with fruit or nuts for Danish type roll.