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

Sift flour before measuring. In a bowl, dissolve yeast in water. Stir in sugar, salt, shortening and egg. Mix in flour with hand until dough is easy to handle. Place greased side up in a greased bowl. Cover with waxed paper and a damp cloth; place in refrigerator. About 2 hours before baking, cut off as much dough as needed. Return remainder of dough to refrigerator. Shape dough into rolls. Cover and let rise until double, about 1 1/2 to 2 hours. Heat oven to 400 degrees. Bake 12-15 minutes. Makes 4 dozen medium rolls. If loaf bread is desired, place dough in loaf pan.

NOTE: Keep cloth damp in refrigerator and use within 5 days. Dough should be punched down occasionally as it rises.