4 c. flour
2 pkgs. dry yeast
3/4 c. shortening
1/4 c. sugar
1 c. milk
1 c. warm water

Mix warm water with yeast; set aside. Cut up shortening in flour. Add milk, sugar and yeast. Let mixture rise at room temperature for 2 hours. Stir down and bake in buttered muffin pan at 375 degrees until lightly browned. Can be stored in a tightly closed container in the refrigerator for several days.