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Dissolve yeast in warm water Stir in milk, sugar, salt, eggs, shortening, and 2 1/2 cups of the flour.
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Beat until smooth.
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Mix in enough of the remaining flour to make the dough easy to handle.
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Turn dough onto lightly floured board
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Knead until smooth and elastic, about 5 minutes.
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Place in greased bowl; turn greased side up. (At this point, the dough could be refrigerated 3-4 days).
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Cover; let rise in warm place until doubled.
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Punch down dough, divide into two parts,
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roll each part into approximately 5” x 16” rectangle.