3/4 c. hot water
1 tbsp. salt
3 tbsp. shortening
1/2 c. sugar
1 c. warm water
2 pkgs. dry yeast
1 egg, beaten
5 1/4 c. flour (approximately)

Mix hot water, salt, shortening, and sugar. Cool to lukewarm, measure warm water in large warm bowl, add yeast, stir until dissolved. Add first mixture, egg and 1/2 the flour and beat until smooth. Stir in enough remaining flour to make soft dough. Turn onto floured board and knead until smooth and elastic, about 10 minutes. Place dough in greased bowl, turning to greased top. Cover tightly with foil.

Store in refrigerator until double in bulk or needed. To use, cut off amount needed and shape into rolls. Let rise for 1 hour. Bake at 400 degrees for 12 to 14 minutes. Refrigerated dough keeps 4 to 5 days.