2 pkgs. or 2 tbsp. coop yeast

Soften yeast in 1/2 cup very warm water (110 degrees - I determine this by my finger - hot - yet comfortable enough to allow me to keep my finger submerged in the water). Add about 1-2 teaspoons sugar to the water-yeast mixture to test the viability of the yeast. 1/2 c. shortening or oil 1/2 c. milk 2 tsp. salt (less is optional)

Combine above in saucepan and heat until sugar dissolves. Place in large mixing bowl - cool until lukewarm. 3 eggs

Add 1 1/2 cups flour to mixture in bowl and beat well.

Add softened yeast and eggs.

(Optional - at this point I may add wheat germ, ground flax, ground oatmeal, sunflower seeds etc. 1/2 cup or is a good measure.)

Stir in enough of the remaining flour to make a moderately stiff dough. Turn out on lightly floured surface and knead until smooth.

Place into lightly greased bowl, turn once. Cover with plastic wrap or towel and let double.

Punch dough down, turn out on board and let rest for 10 minutes.

Shape dough into rolls in a pan or free form knots on a cookie sheet.

Cover and let rise until double.

Bake 350 degrees 10-12 minutes.