1/2 c. lukewarm water
2 pkg. yeast
2 tsp. salt
1/3 c. shortening
1 c. water
1 egg, well beaten
4 2/3 c. flour

Dissolve yeast in lukewarm water. Combine salt, sugar and shortening, cold water to dissolve and yeast. Add eggs and 2 2/3 cups flour. Stir until smooth. Fold in 2 cups flour.

Place dough in greased bowl. Cover and let rise at room temperature until doubled. Punch down and refrigerate at least 2 hours or overnight. Make out in rolls. Cover. Let rise 1 hour. Bake at 425 degrees for 12 minutes.