1 1/2 c. water
1 pkg. active dry yeast
5 c. White Lily all-purpose flour
1 tsp. salt
1/4 c. sugar
1/2 c. shortening

Dissolve yeast in 1/2 cup very warm, not hot, water. Stir flour, salt and sugar together in large bowl. Cut in shortening. Add yeast water and 1 cup cold water. Stir until elastic strands appear. Place in greased bowl. Cover and refrigerate until ready to use (up to 5 days). About two hours before baking, remove from refrigerator.

Turn out onto floured surface and roll out 1/2-inch thick. Cut with 2-inch biscuit cutter. Shape each piece into a ball and place on greased baking pan. Cover with a damp towel and let rise in a warm place until they double in size. (This may take as long as 1 1/2 hours).

Bake in preheated oven at 450 degrees for 15 minutes or until brown. Brush tops with butter and remove to rack to cool. Yields about 2 dozen rolls. to bake immediately, substitute warm water for cold and do not refrigerator the dough. Cover dough and let rise in bowl about 30 minutes, or until doubled. Cut, roll, and shape as described above. Let rise until doubled. Bake as above.