Basic Yeast Dough

1/4 oz. envelope active dry yeast
1 C. warm water (100-110 degrees)
3 Tbsp. sugar
2 Tbsp. shortening
1 large egg
1/2 tsp. salt
3 to 3 1/2 C. all-purpose flour

Combine yeast and warm water in a 1 C. liquid measuring cup; let stand 5 min.
Combine yeast mixture, sugar, shortening, egg, salt, and half of the flour in a large mixing bowl; beat at low speed with an electric mixer until blended. Gradually stir in enough remaining flour to make a soft dough.
Place dough in a well-greased bowl, turning to grease the top.Cover and let rise in a warm place (85 degrees), free from drafts, 1 hr. or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface, and knead 8-10 times. Shape as desired and bake at 400 degrees for 10-12 min. or until golden.

Helpful Tip: For fan tans, roll dough into a large rectangle about 1/4 in. thick. Spread 1/4 C. softened butter over dough. Cut dough lengthwise into 1 in. strips. Stack 5 or 6 strips, butered side up, on top of one another. Cut each stack into 1 in. sections. Place each stacked section, cut side down, into lightly greased muffin pans.
For Parker House rolls, roll dough to 1/4 in. thickness; cut with a 2 1/2 in. round cutter. Brush tops lightly with melted butter. Make an off-center crease in each round using a dull-edged knife. Fold each round along the crease with the larger half on top. Place folded rolls on lightly greased baking sheets.
For Crescents, roll dough into a 12 in. circle about 1/4 in. thick on a lightly floured surface (reserve excess dough for another use). Spread softened butter over dough. Cut into 8-12 wedges; roll each wedge tightly, beginning at the wide end, seal points, and place rolls, point side down, on a greased baking sheet, curving into a half-moon shape.
For cloverleaf rolls, lightly grease muffin pans. Shape dough into 1 in. balls; place 3 balls in each muffin cup.

After shaping, cover and let rise until doubled in bulk, and bake according to directions above.