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RIOT OF ROLL DOUGH 
2 c. warm water (105 to 115 degrees)
2 tbsp. (pkg.) dry yeast
1/2 c. sugar
1/4 c. soft shortening
1 egg
2 tsp. salt
6 1/2 to 7 c. flour

Sprinkle yeast in warm water and stir until dissolved. Add the sugar, shortening, egg and salt with 1/2 the flour and beat until smooth. Mix in remaining flour until dough is easy to handle. Place in greased bowl, turning to grease top. Cover loosely with foil. Refrigerate at least 2 hours. Punch down when dough rises. May be kept 3-4 days. Shape when fresh rolls wanted. Let rise. Bake at 400 degrees for 12 minutes.
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