2 pkg. yeast
1 egg
2 c. lukewarm water
7 c. flour, sifted
3 tbsp. melted shortening
1 tsp. salt
1/2 c. sugar

Dissolve yeast in water. Set aside. In large bowl, beat egg. Add yeast and water. Then add half of flour mixed with salt and sugar. Add melted shortening. Then rest of flour mixture. Let rise double in bulk. Make out rolls 2 hours before baking and let rise. (Cover tightly and this dough can be left in refrigerator for 3 days if you want to use only part of it.)

Bake 15 minutes at 350°F. Mrs. Roberts was my first Sunday school teacher. I have been making these delicious rolls of hers for more than 30 years.