2 c. warm water or potato water (not hot, 110-115 degrees)
2 pkg. active dry yeast (not compressed)
1/2 c. sugar
2 tsp. salt
6 1/2-7 c. flour
1 egg
1/4 c. soft shortening

Dissolve yeast in water, in mixing bowl. Add sugar, salt and about half the flour. Beat thoroughly 2 minutes. Add egg and shortening. Beat in gradually remaining flour until smooth. Cover with damp cloth; place in refrigerator. Punch down occasionally. About 2 hours before baking cut off amount needed. Return remaining dough to refrigerator.

Shape into rolls and place on greased baking sheet. Brush tops with melted butter. Let rise until light. Heat oven to 400 degrees (moderately hot). Bake 12-15 minutes.