- 2 teaspoons active dry yeast
- ½ cup lukewarm water (110°F-115°F)
- ½ teaspoon granulated sugar
- ½ cup vegetable shortening or butter
- ½ cup granulated sugar
- 1 large egg, beaten
- 1 ½ teaspoons salt
- 2 cups milk, scalded and cooled to lukewarm
- 7 ½ -7 ¾ cups all-purpose flour or bread flour OR
- 4 cups whole wheat flour plus 3 ¼ -3 ½ cups all-purpose or bread flour
Note: Dough may be kept covered in refrigerator for several days and used when needed.
MAKES ABOUT 3 ¾ POUNDS DOUGH
- In small bowl, dissolve yeast in lukewarm water, stirring in ½ teaspoon sugar. Let stand 5 minutes.
- In mixer bowl, beat shortening with ½ cup sugar; add egg, salt, cooled milk, and dissolved yeast.
- Stir in flour a little at a time until dough is combined enough to knead. Knead by hand or with dough hook 8 minutes or until smooth and elastic. Place in greased bowl; cover and let rise until doubled. Punch down dough. Shape as desired.
This recipe was orginally shared at the 2018 Kansas State Fair by Melanie, a farm wife from western Kansas who loves to bake.