1 pkg. active dry yeast
3/4 c. warm water
3/4 c. lukewarm milk
1/4 c. sugar
2 tsp. salt
1/4 c. shortening
4 to 4 1/2 c. flour

Dissolve yeast in warm water; stir in milk, sugar, salt, shortening, and 2 1/2 cups flour. Beat until smooth--very important! Mix in remaining flour until smooth dough is formed. Knead 5 minutes on floured board. Turn in an oiled bowl. Cover and let rise 1 1/2 hours. Punch down and make rolls.

Place on a greased baking sheet. Cover and let rise 45 minutes or until doubled. Bake at 275 degrees for 20-30 minutes (not brown!). Cool and store. Can wrap and freeze up to 6 weeks. Or store in refrigerator for up to 2 weeks.

When ready to use, heat oven to 400 degrees and bake 7-10 minutes.