In a microwave-safe bowl combine:
- 3 c. milk (can be substituted with water for very little flavor/texture difference, as we learned on accident.)
- 9 T. shortening
- 4 T. sugar
- 2 T. salt
Microwave until shortening is melted. Let sit for a few minutes.
In KitchenAid mix:
- 2 c. water
- 2 T. yeast
- 4 T. sugar
- 4 c. flour
Alternately add shortening mixture and 7 cups flour to the yeast mixture. (Flour measurement is an estimate. Add until the dough starts to pull away from the side of the bowl.) Let knead for 5 minutes.
Cover with towel and let rise for 1 hour.
Split into 5 small loaves (if you have small loaf pans. Probably 3ish normal sized pans). Roll into an elongated oval with a rolling pin (to get out air bubbles), then roll up like you would do a cinnamon roll. Pinch the seam together and fold in the ends. Place in a greased loaf pan.
Let raise (covered with a towel) in loaf pan until approx. the size you want. Then place in a preheated oven (350 degrees) and bake for 35 minutes, or until golden brown on top.
Immediately remove from pan and place on a cooling rack or a towel and butter the top of the loaves.
***Note: This recipe did not fit in my KitchenAid. To compensate, we split the recipe in half. While the dough of the first half was kneading, I started the microwaving the stuff for the second half. I let the first half start to raise in a separate bowl and immediately put the stuff in the KitchenAid for the second half. When it was done kneading, I added it to the bowl with the first half in it, and briefly kneaded the two together, then let them rise together.
Recipe courtesy of Mom Lovell