2 pkg. yeast
1/4 C. warm water (105-115ºF)
1 1/2 C. lukewarm milk (scalded then cooled)
1/2 C. sugar
1 tsp. salt
1/3 C. shortening
5 C. all-purpose flour, divided
Dissolve yeast in warm water
in a 2 1/2-quart bowl.
salt, eggs,shortening and 2 cups flour.
Beat on low
speed scraping bowl constantly, 30 seconds.
Beat on medium
speed scraping bowl occasionally, 2 minutes.
remaining flour until smooth.
Cover and let
rise in warm place, until double, 50 to 60 minutes. (Dough
is ready when indentation remains when touched.