2 pkg. yeast
1/2 c. warm water
2 tsp. sugar

Stir until dissolved. Let stand for 45 minutes.

1/2 c. sugar
1/2 c. shortening
1 1/2 tsp. salt
1 egg
2 c. warm water
7 c. flour (approx.)

Cream sugar and shortening. Add salt and egg; beat well. Add yeast mixture, warm water and enough flour to make soft dough (about 7 cups) and let rise until double in bulk. Knead smooth and cover with damp cloth. Refrigerate until needed.

Shape into rolls. Let rise until double and bake for 15 minutes in 450 degree oven. Dough will keep a week in the refrigerator.