In a small bowl, mix ½ cup (125 mL) warm water, 2 packets yeast and 1 tsp (5 mL) sugar; set aside. In a separate bowl, combine flour, salt, 1∕3 cup (75 mL) sugar and shortening.

Make a well in the centre of this mixture; when the yeast is bubbling (after about 10 minutes) pour the yeast mixture into the well. Add water, ½ cup (125 mL) at a time. It should come together in a sticky ball.

Knead on the counter for 10 minutes, adding flour if it gets too sticky. (A well-developed dough should make a popping sound when you fold and press.)

Place in a greased bowl, slice a crosshatch in the top, and cover bowl with a blanket until dough has doubled in bulk (about 1½ hours).

Divide, shape into buns, and place them into loaf pans, three to a loaf. Brush tops with shortening. Allow loaves to rise until they’re up above the sides of the pan.

Bake at 350oF (180oC) for 40 minutes, or until the tops are brown and the bottoms are crusty. Brush with melted butter before cooling.

(Note: Mrs. Regular used to punch down her dough for a second rise, but hasn’t in the last few years, and she says nobody is complaining.)