2 c. lukewarm water
1/2 c. sugar
2 pkgs. yeast
1 egg, stirred in 1/4 c. Crisco or lard
6 1/2 to 7 c. all-purpose flour
1 tsp. salt

Mix all ingredients together. Less flour makes a more tender roll. Let dough rise a little before refrigerating it. Knead it until you use most of the flour. Refrigerate and make out into rolls next day. Plan to let rolls rise a good hour after dough has been in refrigerator.