2 c. warm water
1/2 c. sugar
2 pkgs. active dry yeast
2 tsp. salt
6 1/2 to 7 c. flour
1/4 c. soft shortening
1 egg

In mixing bowl, dissolve yeast in warm water. Add sugar, salt and half the flour. Beat thoroughly for 2 minutes. Add egg and shortening. Mix in remaining flour with spoon or hand, until easy to handle. Place greased side up in a greased bowl. Cover bowl with aluminum foil. Place in refrigerator.

Punch down occasionally as dough rises. About 2 hours before baking, cut off amount needed and return rest of dough to refrigerator. Shape while cold into desired rolls or coffee cake. Cover and let rise until double in size, 1 1/2 to 2 hours.

Bake at 400 degrees for 12 to 15 minutes. This dough will keep 4 to 5 days in the refrigerator.