1. In a medium saucepan, combine milk, sugar and shortening.
2. Heat on medium-high heat until shortening melts, but do not let it boil.
3. Remove the saucepan from heat and let cool to 115 degrees, using a candy thermometer.
4. In a very large bowl combine 5-6 cups of flour and 1 Tbsp. dry yeast.
5. Once cooled to 115 degrees, add the milk mixture to the flour and yeast. Stir until well blended and it is the consistency of thick cake batter.
6. Let this mixture rise in a warm place until double in size. (This could take up to two hours, unless you use rapid rise yeast.)
7. In a small mixing bowl combine 2 cups of flour, 1 tsp. baking soda, 2 tsp. baking powder and 1 heaping tsp. of salt.
8. Add this second flour mixture to the dough after it has finished rising. Stir well.
9. Turn this dough out onto a floured surface and work in extra flour until dough is easy to handle.
10. At this point you can refrigerate the dough for up to 5 days before you use it for yeast rolls or cinnamon rolls.

Make the Yeast Rolls

1. Roll the dough out onto a floured surface with a floured rolling pin until about ½ inch thick.
2. Cut the dough with a floured, round 2-3 inch biscuit cutter.
3. Place round roll onto a slightly greased cookie sheet. Put a slice of butter on top and fold one side over the other and press to seal.
4. Let the rolls rise 1-2 hours before cooking.
5. Cook rolls on 375 degrees for 15-20 minutes, until golden brown.