In large mixer bowl. combine 3 cups flour, yeast, sugar and salt- mix well.
In saucepan, heat water, milk and shortening until warm (120 – 130º; shortening dues not need to melt).
Add flour to mixture.
Blend at low speed until moistened- beat 3 minutes at medium speed By hand. gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and
elastic, 5 to 8 minutes.
Place in greased bowl, turning to grease top.
Cover- let rise in warm place until light and doubled, about I hour.
Punch down dough. Divide into 2 parts.
On lightly floured surface, roll or pat each half to a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal.
Place in greased 9x5 or 8x4-inch bread pans. Cover- let rise in warm place until double, about 30 minutes.
Bake at 400° for 35 to 40 minutes until golden brown.
Remove from pans- cool.
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