Traditional Sweet Roll Dough

• 2 packages active dry yeast
• 1/2 cup warm water
• 1/2 cup lukewarm milk (scalded then cooled)
• 1/2 cup sugar
• 1 teaspoon salt
• 2 eggs
• 1/2 cup shortening or butter or margarine, softened
• 4 1/2 to 5 cups flour

1. Dissolve yeast in warm water.  Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups of the flour.  Beat until smooth.  Mix in enough remaining flour to make dough easy to handle.
2. Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.  Place in greased bowl; turn greased side up.  (At this point, dough can be refrigerated 3 to 4 days.)  Cover; let rise in warm place until double, about 1 1/2 hours.  (Dough is ready if impression remains when touched.)
3. Punch down dough.  Shape dough into desired rolls.  Cover; let rise until double, about 30 minutes.  
4. Heat oven to 375 degrees.  Bake as directed.