1 pkg. dry yeast (I use 2 pkg.)
1/2 c. warm water
1/2 c. shortening
1/2 c. sugar
1 egg, beaten
2 c. warm water
1 1/2 tsp. salt
8 c. plain flour

Dissolve yeast in the 1/2 c. warm water. Cream shortening and sugar add beaten egg, 2 c. warm water, salt and yeast mixture to the creamed shortening and sugar follow with the flour and mix well. Put in large greased bowl. Mixture should be more than double in bulk. Cover tight and keep refrigerator. When ready to use, remove only that which is needed and knead on floured surface for several minutes. Roll into walnut sized rolls for they will triple in size. Set an inch apart on greased pan; let rise for 3 hours.

Bake 400°F for 12-15 minutes.

Yields 3 1/2 to 4 dozen medium size. Recipe may be halved.