Whisk yeast, sugar and warm water. (I measure the water in a 2 c. container, add yeast and sugar and whisk.) Let set until yeast foams until about double in bulk to about fill the container.

Put sugar, shortening, salt and milk in mixer bowl. Beat, adding eggs, one at a time with about

1 ½ cups of the flour. (At this point, I use my dough hook and add the rest of the flour and the yeast mixture to make a soft dough. Otherwise, knead dough by hand.)

Grease sides and bottom of mixing bowl, moving dough around to do so and making sure the dough has a thin covering of oil. (I use olive oil.) Cover with paper towel and put in preheated oven at about 95 to 100 degrees until double in bulk. (I put a corning ware soup bowl with hot water in the bottom of the oven.) (My oven has a “Proof” stage, each oven is different. If your oven is hot, it may take less heat.)

Punch dough and divide into 4 equal pieces. Let rest 10 minutes.

Roll each ball into circle. Spread with butter or margarine. Cut each circle into 12 or 16 pie-shaped pieces (depending on how big you want the rolls). (I use my ulu or a pizza cutter works great.) Roll from the biggest side to the tip. Place tip side on bottom. I can fit all on 2 large greased cookie sheets. Put back in oven to raise to a nice size. Not super large, usually around an hour.

CAREFULLY take out sheets and corning ware. You don’t want to bump the pans. Preheat oven to 400 degrees. Bake about 10 minutes, watching carefully as they brown. I sometimes have to take a few off the pans and return others. I find cooling on baking racks helps keep them from being moist underneath.