Ingredients
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1 c. warm water (105~ to 115~)
1 pkg. active dry yeast
2 Tbsp. shortening, melted in pan
1/4 tsp. salt
3 to 4 c. all-purpose flour, sifted
2 tsp. salad oil
Preparation
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Sprinkle yeast over water in large mixing bowl; stir until dissolved.
Add shortening, salt and half the flour.
Beat until smooth.
Gradually add remaining flour, mixing with hands until dough is stiff enough to leave side of bowl.
Turn out dough onto lightly floured board.
Cover with bowl; let rest 10 minutes. Knead 8 to 10 minutes, or until smooth and elastic.
Place in lightly greased medium bowl; turn dough to bring up greased side. Cover with towel; let rise in warm place, free from drafts, until double in bulk, about 1 hour, or until 2 fingers poked into dough leave indentations.
Punch down dough with fist; turn out onto lightly floured surface.
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