Traditional Sweet Roll Dough - cooking recipe

Ingredients

2 pkg. active dry yeast
1/2 c. warm water (105~ to 115~)
1/2 c. lukewarm milk (scalded, then cooled)
1/2 c. sugar
1 tsp. salt
2 eggs
1/2 c. butter or margarine, softened
4 1/2 to 5 c. unbleached flour

Preparation

Dissolve yeast in warm water.
Stir in milk, sugar, eggs, shortening and 2 1/2 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
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 and let rise in warm place until double, about 1 1/2 hours.
Dough is ready if impression remains when touched.
Punch down dough. Shape dough into desired rolls.
Cover and let rise until double, about 30 minutes.
Heat oven to 375\u00b0.
Bake as directed.