1 pkg. of yeast
1/2 c. sugar
1 tsp. salt
2 c. lukewarm water
7 c. enriched flour sifted
3 tbsp. melted shortening or oil

In a large container dissolve yeast in lukewarm water. Add sugar and salt (dissolve well). Add half flour and beat well. Add shortening, mix in remainder of flour. Let rise to double its bulk, punch down, (rolls can be made out and put in pan) or cover tightly with waxed paper and place in refrigerator. About 1 1/2 hours before baking, remove desired amount of dough. Shape into small rolls and place on greased pan. Let rise slowly to double their bulk. Bake in hot oven 425 degrees for 20 to 25 minutes. Can be refrigerated for 2 or 3 days.