3 c. flour
3 tbsp. sugar
1 egg
1/2 tsp. salt (optional)
2 tbsp. vegetable shortening
1 pkg. yeast, diluted in 3/4 c. hot water (may need to add more water)

Mix all ingredients. Knead. Dip rolls in melted butter. Place in pan. Can be refrigerated for 1 week before baking or can freeze. Let rise for about 8 hours before baking if frozen.

CINNAMON ROLLS:

Same yeast roll recipe. Roll bread out; sprinkle with butter, sugar, and cinnamon. Roll up like a jelly roll. Grease pans; cut out. Refrigerate or freeze.

When rolls have doubled in size after rising, they are ready to bake in a preheated 375°F oven for 15-20 minutes (depends upon the size of the rolls). Remove from oven when rolls are light in weight and a golden color.