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

Dissolve yeast in 1/4 cup lukewarm water. If you plan to bake immediately, other 1 1/4 cup water should also be warm. If you plan to store dough in refrigerator for later use, dissolve yeast in 1/4 cup lukewarm water, and use cold water for other 1 1/4 cup.

Sift together flour and sugar. Cut in solid shortening (use a pastry cutter, it's easier) or salad oil. Add yeast water.

Since this recipe gives you a dough which is rather sticky, just mix the ingredients using a sturdy spoon (a wooden one is fine), until everything is well blended. Then keep stirring until the dough forms elastic-like strands when you pull the spoon from the bowl.

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 using your hands. Then roll out with a rolling pin. Cut and shape the rolls, and place them in a greased pan. Cover with 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 at 450 degrees.