2 c. water (110 to 115 degrees)
2 pkgs. active dry yeast
1/2 c. sugar
2 tsp. salt
6 1/2 to 7 c. flour
1 egg
1/4 c. shortening, butter or oil

In mixing bowl dissolve yeast in water. Add sugar, salt and half the flour; beat for a good 2 minutes. Add egg and shortening. Gradually beat in rest of flour until smooth if using dough-hook attachments. If not, mix in as much flour as possible by machine; continue to add remaining flour by stirring in with wooden spoon.

Place dough in lightly greased bowl. Cover with damp cloth and refrigerate for approximately 8 to 10 hours or overnight. Punch down occasionally.

Two hours before baking time, take out of refrigerator and shape into rolls. Let rise until light, 1 1/2 to 2 hours. Bake at 400 degrees for 12 to 15 minutes.