|Milk||250 Milliliter (1 cup)|
|Granulated sugar||25 Milliliter (2 tablespoon)|
|Shortening/Butter||25 Milliliter (2 tablespoon)|
|Granulated sugar||1 Teaspoon|
|Warm water||250 Milliliter|
|Active dry yeast||15 Milliliter (1 package, 1 tablespoon)|
|All purpose flour||1 1⁄4 Liter (5 cups, adjust quantity as needed)|
In small saucepan, heat together milk, 2 tbsp (25 mL) sugar, shortening and salt until shortening has melted.
Let cool to lukewarm.
Dissolve 1 tsp (5 mL) sugar in warm water; sprinkle in yeast and let stand for 10 minutes or until frothy. In large mixing bowl, combine yeast mixture with milk mixture.
Using electric mixer gradually beat in 3 cups (750 mL) of the flour; beat until smooth, about 3 minutes.
With wooden spoon, gradually stir in enough of the remaining flour to make moderately stiff dough.
Turn out dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes.
Place in lightly greased bowl, turning to grease all over.
Cover with plastic wrap; let rise for 1 to 1-1/2 hours or until doubled in bulk.
Punch down dough; turn out onto lightly floured surface.
Knead into smooth ball.
Cover and let rest for 10 minutes.
Shape as desired.
Cover and let rise for about 1 hour or until doubled in bulk.
Glaze or finish as desired.
Bake in 400°F (200°C) oven until crusts are golden brown and bottoms of loaves sound hollow when tapped; 35 to 40 minutes for loaves and pull-apart buns, 25 to 30 minutes for mini-loaves, 15 to 20 minutes for individual buns.
Remove from pans and let cool on racks.