2 packages active dry yeast
3/4 cup soft or melted butter
3/4 cup sugar
8 - 8 1/2 cups all purpose flour
1/4 cups 110°F-115°F warm water (for dissolving yeast)
2 cups warm water or milk (see note)
2 eggs, well beaten
2 tsp. salt

Dissolve 1 teaspoon sugar in 1/4 cup 110°F-115°F water; stir in the yeast until dissolved. (Be sure water is not too hot - it should only feel lukewarm to the touch.) Set yeast aside for 5-10 minutes while you measure out the ingredients.

In a large bowl, add softened shortening (butter) to the remaining warm water. Stir in sugar, salt, eggs, the dissolved yeast, and 4 cups of the flour. Knead with the dough hook attachment of a stand mixer for 5 minutes, gradually adding as much of the remaining flour as needed until a smooth and elastic but soft dough is formed and dough begins to leave the sides of the bowl. (If you don't have a stand mixer, dough may be kneaded for 10 minutes by hand on a floured work surface.)

Cooks Tip: The less flour used the better to make lighter rolls, so use as little flour as you can. It helps to rub olive oil over your hands to keep the dough from sticking while kneading and handling.

Place the kneaded dough in a plastic bag or tightly covered container and refrigerate overnight or until ready to use.

When ready to bake, punch down the dough and pinch off 1/3; replace cover and return remaining dough to refrigerator.

Shape dough into rolls (cinnamon rolls, dinner rolls, buns, etc.) and arrange on greased baking pans to rise. Allow to rise in a warm, draft-free place until doubled in size (about 1 hour, but as long as it takes).

Bake in a preheated 400°F degree oven for 15-20 minutes (but this will vary according to the size of the rolls). For very large rolls (or pan rolls that are close together in the pan), reduce oven temperature to 350-375°F and bake for about 35 minutes.

You will know the rolls are done when the house smells like baking bread and the rolls feel light when you pick them up and the pan sounds hollow when you tap it underneath.

To make pan rolls, grease and lightly flour a large round cake pan or cast iron skillet. Roll dough into balls, about 2 inches in size, and brush with butter, if desired. Arrange in pan leaving only about 1/2-inch space between them so that the rolls will be touching when risen fully. Bake at 350-375°F until golden and cooked through.

Remove from oven and brush with butter while still warm.

For dinner roll variations, brush tops of rolls with the yolk of an egg beaten with 1 tbsp. of water and sprinkle with poppy seeds, sesame seeds or cracked wheat before baking. For whole wheat rolls, up to half of the flour may be substituted with white whole wheat or regular whole wheat flour (you may need to adjust the amount of water).

Cooks Note: These rolls may be kept in refrigerator for up to 1 week when made using 100% water for the liquid. If milk is used (for a richer and more nutritious roll), use within 3 days.

This dough may be frozen; divide into 3 batches and freeze, tightly wrapped. Use within 3 months. Bring to room temperature before proceeding as above.

Yield: 1/3 of the dough makes 12 pan rolls.

Submitted by: CM