Instructions: In a mixing bowl, dissolve yeast in the 1/2 C. warm water. Let it stand for a few minutes to proof (see if it starts to bubble and grow). Stir in the warmed milk, sugar, and salt. Add eggs, shortening (which may be a solid shortening which has been melted, or a liquid shortening, as you prefer). Add half the flour, mix with a spoon. Add additional flour until it becomes too difficult to mix with the spoon. Turn out onto a lightly floured breadboard. Knead by hand, adding flour as it becomes sticky, until it is smooth and shiny, and slightly elastic. Round up in a greased bowl. Cover with a damp cloth, and let rise in a warm place until double in bulk. Punch down, round up, and let rise a second time in the covered bowl until again double in bulk. Divide dough for desired rolls.

This dough can be used for cinnamon rolls and Philadelphia "Sticky-buns".

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