5 c. white Lily self-rising flour
1/4 c. sugar
1/2 c. shortening (or oil)
1 1/2 c. water
1 pkg. yeast

Dissolve yeast in water. If you plan to bake immediately water should be all lukewarm. If you plan to store dough in refrigerator for later use, dissolve yeast in 1/4 cup warm water and use cold water for other 1 1/4 cups. Sift together flour and sugar. Cut in solid shortening (use a pastry cutter it's easier), or salad oil. Add yeast water. Place the dough into a greased bowl and cover. Now, if you want to serve hot rolls tonight, let your dough rise for 30 minutes. If you want to bake them later in the week, cover the bowl well and put the dough into the refrigerator immediately.

To prepare rolls for the oven place the dough on a well-floured dough board or other flat surface. Now you don't have to knead this dough, just smooth it gently with your hands, then roll out with a rolling pin. Cut out and shape your rolls and place them in a greased pan, cover with a warm, damp cloth and allow to rise for 45 minutes. It also helps to brush melted butter or shortening over them before or after they rise. Bake for about 15 minutes in a 450 degree oven.